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 crostini The 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!
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)