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Copyright 2001 Cahners Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
This is a book for anyone who cooks.
Plus as stated in an earlier review, the book lacks a bibliography so even if you wanted to learn more about a certain subject you can't find it easily.
It is as if all three understand food and all three have good scientific explanations for food facts, but only Parsons understands SCIENCE.
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 14 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 18 months ago 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 23 months ago 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
On the objectionable side, the use of scientific terms at various places in this book tends to suffocate the reader. Read morePublished on February 20, 2008 by G. Hicks
This book has a split personality:
1. It is one part recipe book (we tried some of the recipes; they turned out perfectly each time). Read more
This book is an introduction to practical kitchen science. Parsons has organized it topically, with chapters on oils and frying, storage and processing of plant foods, the... Read morePublished on March 16, 2007 by Erika Mitchell