On the Shelf: The Science of Good Cooking

  By: Trey Brusio General Background Being in Culinary school and interested in Food Science (as I’m sure just about anyone reading this is in a similar situation), a couple of my instructors recommended this book to me. The authors break down things and explain why we do the things we do in the kitchen.…

On the Shelf: The Professional Pastry Chef

  By: Trey Brusio In culinary school, there is always an unspoken rivalry between the culinary students and the bread heads… I mean pastry students. No one knows why, but even the closest of friends will eventually bicker about which major/career is better (trust me, I speak from experience). So, as much as it pains…

On the Shelf: Flour Water Salt Yeast by Ken Forkish

By: Karen Diep Making bread is challenging. I refuse to say that it’s hard because that will denote that is impossible–which it’s not–but it is definitely a challenge. But it’s a challenge that reaps amazing rewards. Nothing tastes better than freshly baked bread–nothing. Despite its struggles, bread baking is one of the most rewarding tasks…