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Editors of Scientific American
Not exactly for the home cook but good read for chefs.
Conclusions: This is a well written, translated book that ended up an interesting read but not really what I'd being looking for when I decided to purchase this work.
If he were a scientist, he would display some sort of adeptness with the terms, and the scientific audience would know what he is talking about.
It was boring and wordy with very little practical information!Published 5 days ago by Janice Williams
Well written and many interesting thoughts presented, but as other reviews indicate this isn't a book that will get you started (except on a philosophical level) to exploring... Read morePublished 14 days ago by MW
I love thinking about the science of food. I love cooking.
This book was interesting, though not necessarily engaging. Read more
This was a gift for my son-in-law, and I hope he found it interesting. I wasn't too impressed, but I was hoping for some recipes and more information about techniques. Read morePublished 4 months ago by Webster
If you have an interest in science, and discriminative taste buds: must read! Well written and packed with interesting facts which promote a better understanding at the culinary... Read morePublished 8 months ago by A loyal customer
Having used many books about the science of cooking, this one helped, but most people will want to look elsewhere. Read morePublished 8 months ago by T Brown
Exactly what I was looking for! This book takes an extremely scientific look at real world cooking. I am a Chef in a modernist kitchen. Read morePublished 11 months ago by James
Molecular Gastronomy has became a catch-all term for the various activities of cooks to manipulate the flavour, appearance and even form of food and its constituent ingredients... Read morePublished 11 months ago by I. Darren