Brain Food

Richard Cornish
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Brain Food

Published

28 August 2017

ISBN

9780522871135

Ebook File Size

1.6MB

Imprint

Melbourne University Press

Brain Food

Richard Cornish
A Culinary Cornucopia of Questions
Is pork butt the new pork belly? Whose room temperature are we talking about? And can you freeze cheese? (Yes, but why would you want to?)

These are some of the burning questions at the heart of every kitchen. Food science, etiquette, mythbusting, history and common sense—there is no subject too big or too small for Richard Cornish to answer in his weekly Brain Food columns, which have been must-reads for years.

Brain Food is a collection of the best cooks' conundrums and their surprising answers.
Is pork butt the new pork belly? Whose room temperature are we talking about? And can you freeze cheese? (Yes, but why would you want to?)

These are some of the burning questions at the heart of every kitchen. Food science, etiquette, mythbusting, history and common sense—there is no subject too big or too small for Richard Cornish to answer in his weekly Brain Food columns, which have been must-reads for years.

Brain Food is a collection of the best cooks' conundrums and their surprising answers.

Richard Cornish

Richard Cornish

Richard Cornish is an award-winning food writer who pens the much-loved and irreverent Fairfax column Brain Food. He has co-authored the bestselling MoVida cookbooks with Frank Camorra and Phillippa's Home Baking with Phillippa Grogan. His journalism explores where food comes from, how it gets to us and why some foods taste better than others.

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Ebook
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