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Copyright 2001 Cahners Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
Either this guy is a complete moron, or he is a very clever con artist.
Knowing why makes knowing how easier, from picking the best vegetables to creating a stable hollandaise sauce to cooking a tender roast.
Recipes that work and the science behind the recipes make a great read and a useful book for the kitchen curious and kitchen confident.
Whether you have just started cooking or have been cooking for years, this book can teach you more in the first 10 pages than most experience in the kithcen.Published 6 months ago by Michael E. Ryan
lovely and FULL OF FOOD SCIENCE. makes the reader a BETTER and SMARTER COOK. Recipes that work and the science behind the recipes make a great read and a useful book for the... Read morePublished 9 months ago by joe
The aim is good, but this book doesn't hit it; there's a little simple science but then it jumps into advice that doesn't have supporting detail. Read morePublished 23 months ago by Lisa
Purchased this for my daughter. She loves it. She is a budding chemist and loves to cook, right up her alley. Read morePublished on June 16, 2012 by Keep It Private
I heard an interview with the author on an NPR station and knew I had to have this book. If you have ever wondered why one ingredient just clumps up in your sauce & another works... Read morePublished on January 18, 2012 by Arafael
If you seek a greater understanding of the science behind food preparation, this book is for you. It has interesting, practical information that can improve your cooking. Read morePublished on October 31, 2011 by Sue Grimes
This is an enjoyable book handling some complex food science with aplomb and in a light and enjoyable fashion. Read morePublished on January 31, 2010 by J. B Kraft
...don't buy this book. The recipes are too gourmet for someone who is looking for simpler recipes. Read morePublished on November 1, 2009 by S. McInnes