Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

Kitchen Mysteries is a well done, detailed book on the science behind what we do in the kitchen. Many parts are explained in detail. The author explains the science of letting batter "sit" and of how different leavening helps bread to rise. The details of a microwave cooking are explained as well as areas where it is most beneficial. Hot water freezes faster than cold water. Egg whites are mostly water. Using a cold copper bowl allows them to whip faster. A little yolk will interfere with the whipping, but is not a necessarily death sentence. Opening the oven while baking may kill it. For bread, he even suggests heating the oven to 500 degrees, then turning off after putting it in. (Though since this is a French book, this is probably more for a baguette.) There are some areas where the author admits he doesn't know. There may have been experiments done, but no conclusive results were found.
Cooking "science" is interesting in part because it has been practiced for many years without going through the scientific process. Science has started to catch up. However, many areas have been well established by practice. Most of the practices will have a scientific explanation. However, there are some that may have been established earlier, but are carried out in spite of changes that make them not so relevant. This book was written by a French author, so some of the concerns and details are not as relevant to the American kitchen. (Cakes in particular are quite different.) However, what is there is very thoroughly documented and explained.