Something that I have become interested in recently is finding out about the science of cooking and why ingredients react the way they do to different conditions and processes. I feel that the more I understand this, the more experimental I can be with my recipes, and the greater chance that they will work.
I have just finished reading The science of cooking by Dr. Peter Barham. Dr Barham is at the forefront of scientific understanding of molecular gastronomy (essentially the science of cooking), yet the science of cooking is a fantastic book that explains the science behind cookery in an engaging understandable way. It also contains great simple recipes to demonstrate the concepts that are explained.
I also just watched this brilliant lecture given by Dr Herve This, another giant of molecular gastronomy given at Imperial College. It is both amusing and enlightening an well worth any hour of anyones time.
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