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Like Magic! explains the fundamentals of food science in simple terms. This cookbook is geared for the home cook or foodie-anyone interested in learning to cook or wanting to improve their cooking by solving common cooking problems, such as the hollandaise sauce breaking, inexpensive cuts of meat being chewy, or turkey that's too dry. Today's recipes and dishes often call for extra, supposedly functional, ingredients to bandage an issue: think using eggs and breadcrumbs to create a burger that holds together on the barbecue. Food science and scientific principles can make cooking seem like magic and easily solve cooking frustrations, add better flavour, reduce costs, and improve signature recipes. Like Magic! gives cooks the power to achieve delicious, repeatable results in the kitchen every single time.
About the author
Colleen Hiscock, B.Sc Chef and Food ScientistChef Colleen Hiscock says that almost everyone in Canada has eaten her food. As a career food scientist specializing in meat, poultry, and seafood processing, she has 30 years' experience developing food products for the food industry and for Canadians. She held high-level positions with Maple Leaf Foods and Olymel and recently retired as Vice President, Research and Development, from Sofina Foods Inc. She also holds a bachelor's degree in biochemistry (food science) from Memorial University, a certificate in haute cuisine from George Brown College, and an inter-provincial Red Seal in the culinary field. She and her husband, Leslie, are proud owners of Java Jack's Restaurant and Gallery and Java Jack's Bed & Breakfast in Rocky Harbour, NL. Colleen also sells a line of gourmet preserves and bakery mixes online and through many retail and gift stores.
