If you haven't read
How to Read a French Fry and Other Stories of Intriguing Kitchen Science by Russ Parsons, Food Editor for the
Los Angeles Times, you really should. Understanding the science behind cooking is half the battle and makes it a lot easier to experiment when you have some inkling of what might happen when you cook with a certain oil at a certain temperature. Chemistry aside, Parsons also includes some VERY tasty recipes--including the
White Bean crostini (p. 191).
Pasta pomodoro, heirloom tomato salad & white bean crostiniThe white bean puree is incredibly easy, and the only "special" ingredient is white truffle oil. Parsons writes helpful hints, as in this caution about truffle oil: "Too much, and it smells like hair tonic."
I haven't finished reading the whole thing, but I've used several recipes from this book and recommend it! Parsons' writing is very accessible, "user-friendly" and humorous!
