Mark Vogel

Food history and science, cooking techniques, and over 250 recipes are the ingredients for Food for Thought. What does bone marrow have to do with prehistoric man’s brain development? How did the Battle of Trafalgar influence beet consumption? What are the intricacies of making a hollandaise or homemade stock? How does an egg’s age influence how it should be cooked? What is the proper methodology for grilling? Such questions, and many more, comprise this well-researched, 160-chapter compilation of ingredients & classic dishes, and the technical know-how to master them.… (plus d'informations)