The culinary craft : a guide to the how, what, and why of cooking, plus more than 300 kitchen-tested recipes / by Judy Gorman.

"Guides the novice through the most fundamental (yet least understood) techniques of cooking, and at the same time breaks new ground for the experienced cook. ... The first part of the book consists of alphabetical entries that explain cooking terminology, techniques, and basic kitchen chemistry--cross-references to assist the reader in locating closely related facts. Each entry highlights a process, such as "crust formation"; a tecnque, such a "kneading"; a chemical reaction, such a "coagulation"; or a specific ingredient, such as "butter." ... The second part of the book contains a wide range of innovative, ethnic, and traditional recipes, all chosen to use ingredients, demonstrate processes, or illustrate principles discussed in the first half. Most cookbooks simply tell you which ingredients to use and when to combine them, but [this book] details every stop of the way--alerting you to problems and showing you how to prevent or overcome them."--Dust jacket.