From the Book - First edition.
Eggs, dairy, and the science of breakfast
Soups, stews, and the science of stock
Steaks, chops, chicken, fish, and the science of fast-cooking foods
Blanching, searing, braising, glazing, roasting, and the science of vegetables
Balls, loaves, links, burgers, and the science of ground meat
Chickens, turkeys, prime rib, and the science of roasts
Tomato sauce, macaroni, and the science of pasta
Greens, emulsions, and the science of salads
Batter, breadings, and the science of frying.
