La scienza delle verdure by Dario Bressanini

WHAT YOU WILL FIND IN THE BOOK

is it true that adding sugar or baking soda to tomato sauce reduces its acidity? Do you know how to best use the microwave to cook vegetables? Where does the belief that eating carrots improves eyesight come from? What is the secret to getting roasted potatoes tender on the inside and crispy on the outside?
Dario Bressanini returns with a book that reveals the chemical and physical principles inherent in the most commonly used vegetables in the kitchen, from garlic to squash.
From the most common questions to the most complex principles, a book designed for gastronomes, chefs, insiders, the simply curious, and anyone who, in addition to eating well, wants to understand the why of things.
Simple language, lots of illustrated experiments, explanatory drawings, tables, and recipes explained step by step present the fundamental techniques for making the best use of vegetables, dispelling false myths, and obtaining excellent dishes. There is no shortage of trivia, historical anecdotes, and recipes.

THE AUTHOR

Dario Bressanini, best-selling author, chemistry teacher and researcher by profession, reveals the science behind baking to everyone in a simple and effective way.