In a light, anecdotal, highly informative style, expert cooking writers Anne Gardiner and Sue Wilson—with the help of Exploratorium staff—reveal the unexpected and practical science of the kitchen.

In The Inquisitive Cook: Discover How a Pinch of Curiosity Can Improve Your Cooking, subjects covered include the amazing alchemy of granules and powders, the astonishing egg, how different cooking methods affect foods, the biology, and psychology of flavor, and the remarkable chemistry of dough and spices. Amusing anecdotes, sidebars, and illustrations enliven the text. Throughout, there are "cook's queries," quick tips, and recipes that will intrigue anyone interested in becoming a more knowledgeable cook.

Paperback, 160 pages.