From the Book - First edition.
Preface / by Jeffrey Steingarten --
Introduction: A nerd in the kitchen --
The keys to good kitchen science --
Essential kitchen gear --
Eggs, dairy, and the science of breakfast --
Soups, stews, and the science of stock --
Steaks, chops, chicken, fish, and the science of fast-cooking foods --
Blanching, searing, braising, glazing, roasting, and the science of vegetables --
Balls, loaves, links, burgers, and the science of ground meat --
Chickens, turkeys, prime rib, and the science of roasts --
Tomato sauce, macaroni, and the science of pasta --
Greens, emulsions, and the science of salads --
Batter, breadings, and the science of frying.