Cooking science is cool

I've always loved to understand how things work, so I guess my semi-addiction to "Good Eats" is really not a surprise. But what I like better, now, is reading Harold McGee, and Shirley Corriher, and "What Einstein Told His Cook." This last book, on loan from Gabe, is a good read because it's essentially a series of short essays answering "why" questions on a bunch of different topics. Usually that means I can pick it up and put it down with ease, but I kept reading last night until nearly 2am. Not good for me, but I was enjoying the education. Now I find that Harold McGee has a relatively new blog (www.curiouscook.blogspot.com) so I guess I have to keep an eye on that, too.