Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Fans of 'Curious Cook' Harold McGee will relish the latest from This (Molecular Gastronomy), a French chemist and foodie hero who has helped to usher in the current restaurant world vogue for turning the kitchen into a laboratory.... Even those who might be turned off by the thought of food chemistry will quickly be drawn in by his obvious love of food and eagerness to apply his research to helping people cook better.(Publishers Weekly)
This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed.(Claudia Kousoulas Appetite for Books)
Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here.(Booklist)
This's molecular gastronomy is garnished with the author's own rich philosophy of food and flavor.(Peter Barham Nature 1900-01-00)
An exuberant paean for the role of science in cooking... This's book performs a great service.(Len Fisher Times Higher Education Supplement)
This book should be in every kitchen.(Christine Sismondo Toronto Star)
[An] eye-opening book.(Kate Colquhoun Portsmouth Herald)
Witty and humorous... [readers] whose eyes glaze over at the very mention of electrons may find themselves becoming entranced by This' graceful descriptions of essential chemical reactions.(Lynn Harnett Seacoast Sunday)
Well crafted, sprinkled with insight, and containing a menagerie of information, Kitchen Mysteries is a wonderful trip down a stellar buffet line.(J. Edward Sumerau Metro Spirit)
Kitchen Mysteries is another tour de force for the French scientific chef... Highly Recommended.(Choice)
This's book offers expert explanations that give the reader a better understanding of both cooking and cuisine. As such, it is enticing.(Pierre Laszlo Chemical Heritage 1900-01-00)
great book for the cooks out there who wants to improve thier knowledge about science of cooking. no tears, no missing pages, and still intact.Published 2 months ago by Carl P.
What a fun book. Its a bit shorter than I expected, but the science behind food is fascinating. I have really been enjoying reading this one and am sure the lessons learned will... Read morePublished 7 months ago by Jmll22
Very good book, I learned a little more secrets for cooking.Published 15 months ago by Amazon Customer
Very thorough, detailed and well written. When one understands the science behind the cooking process it is much easier to remember how to do it.Published 20 months ago by Lola
Great book ! Make things more clear in the cooking process. I think it is a must have for beginners (like myself)Published on November 10, 2013 by jorge kupferminz
reading This book should be the first thing to do as you decided to cook as serious as it deserve .. great !!Published on August 27, 2013 by Paulo Costa
Despite the fact that my knowledge of chemistry is basic, I found the book clear and informing. It was fun to read about the science behind some procedures that we're all familiar... Read morePublished on June 14, 2013 by BP
There are some interesting scientific facts here about cooking. But I find the writer's style annoying; there are too many words and too many jokes for every fact that is revealed.Published on April 9, 2013 by Misja Alma