Are you mystified by the how's and why's of the kitchen? Do you enjoy cooking, but want to kick it up a notch? Do you wonder why sometimes even your tried and true recipes fail, often at the most critical times? Then The New Kitchen Science by Howard Hillman is for you. Even the most experienced cooks can learn something from this essential kitchen reference tool.

Did you ever wonder why seafood gets tough, or why you store eggs standing up? This no-nonsense, question and answer reference guide will answer those, and numerous other kitchen questions. The author has researched literally hundreds of some of the most common kitchen nightmares (and even some that aren't so common), and come up with a great, updated guide to just about all your kitchen nightmares.

There's also advice on things like how to buy a gas or electric range, and which is better, and tons of advice about everything from the best pots and pans, to the correct angle to hone your kitchen knives. Even better, the book is easy to read, and laid out in a chapter format that makes it easy to find answers to your questions quickly and easily.

Another bonus is the author's use of several key, classic recipes, (think Hollandaise Sauce, Clarified Butter, and more) and then offers solutions to problems so you can master these classics. Another feature is experimenting on your own in the kitchen, for example, marinating versus dry rubs on your favorite meats.

The author is a cooking and science expert, and anyone who is serious about cooking should include this book in their kitchen library, preferably on a shelf right next to the kitchen stove!