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Copyright 2001 Cahners Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
I bought this book years ago, and now I buy copies for all my cooking or interested in cooking friends. I learned so much, and it's informed my explorations in the kitchen. Read morePublished 5 days ago by Camassonia
Really interesting. I refer to the digital edition on my Kindle when I am cooking. It's helpful to know the science behind recipe instructions.Published 6 months ago by All Views
So good, and its fun to read! I bought one for me and one for a friend.Published 10 months ago by Tov
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 17 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 19 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 on September 30, 2012 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