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on April 20, 2015
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 improve my skill in the kitchen.
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on October 9, 2014
Good book
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on August 29, 2014
Very good book, I learned a little more secrets for cooking.
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on March 10, 2014
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.
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on November 10, 2013
Great book ! Make things more clear in the cooking process. I think it is a must have for beginners (like myself)
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on August 27, 2013
reading This book should be the first thing to do as you decided to cook as serious as it deserve .. great !!
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on June 14, 2013
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 with, it made some things a lot more logical, and it taught me a few tricks to try in my next culinary endeavours.
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on April 9, 2013
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.
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This is an excellent book. It raises questions and tries to find the answers.
And sure, it's not complete, as we are still searching to find out what the building blocks of the universe are..
also, like the eskimos have a hundred words to describe snow, it's maybe not so evident to translate this french book into english .. but overall, it contains some essentials for every cook and i have to admit i'm reading a little every evening.. over and over again.
It's inspiring, if you're a cook. It helps in developing your techniques, it's practical in many ways.
If you want to improve your cooking skills, this is a great help, a good start... to evolve.
(if you are an absolute beginner, it might be somewhat difficult sometimes, because in France some culinary skills are more widely spread and part of everyday education, which might not be the case elswhere)

Hervé is working continuously to find more questions and answers every day ... so, let's join him
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on December 19, 2011
Kitchen Mysteries presents Herve This' commentary on cooking methods and ingredients. Compared to his other books, This shows good organization and structure in Kitchen Mysteries. As a result, the material is easier to recall. I found his hints on vegetables and sauces worthwhile and more scientifically up to date than the commentary in McGee's classic textbook.

That said, if you have an interest in molecular gastronomy, start with McGee. Then you'll find This an easy read.

If you take an interest in how food is prepared and why your food tastes the way it does, you'll find Kitchen Mysteries worth your while. If you like chemistry and you have some time on your hands to read an unillustrated coffee table book, This' book fills that bill as well. Kitchen Mysteries ought to find space on the shelf of a truly adventurous cook.
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