Tony
My blogs
| Introduction | I am a home cook, and I have no professional training in the culinary arts. I am, however, a licensed physician. The years of science that went into getting that degree (particularly the much hated years in chemistry, biochemistry and physics) has lent a surprising degree of insight into how food works, both when we take raw stuff and apply various sources of heat to it and after we stuff it in our mouths. Basically, a ton of science education, a lot of practice in the kitchen and a few roommates/girlfriends/family members willing to test out my little creations have brought me where I am today. |
|---|