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Copyright 2001 Cahners Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
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 2 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 17 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 21 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 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
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