The Missing Ingredient: The Curious Role of Time in Food and Flavor

From hours in the oven to years in the barrel, this illuminating book examines the relationship between the cook and the clock, and the underappreciated impact that time has on our favorite dishes

Two minutes into boiling an egg, the white isn't set and the yolk is totally raw. After five minutes however, the white is fully set and the yolk slightly runny-a perfectly spoonable, soft-boiled egg. Boil for another three minutes for a set and tender yolk, or an additional five minutes for a ful...