The science of cooking has always intrigued me, and I've come to a point where I want to discover the "hows" of cooking and all that. Are there any food science book that anyone can specifically reccomend? And also, I recently started work in a restaurant, and realised there are many valuable "tricks of the trade" to pick up. Does anyone know, that why adding salt while boiling eggs help make them peel easier? And why does white vinegar stops bleeding? *A nasty and painful experience, because of wrong hand/knife technique, shame on me. * I've done some research, and all I could find were the helpful tips, but not the explanation. Can someone shed some light on the matter?