- Joined Apr 6, 2010
Even though I'm at the beginning of my culinary career, I'm very fascinated in the "why"'s of cooking. Example: Why does a fried tomato taste better then a pure tomato(to be specific what happens to the tomato itself when you cook it)...etc. I'm very interested in the science and in the in's and out of food. Can anyone recommend some good books or a decent place where I can start learning in this area?