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Editors of Scientific American --This text refers to the Hardcover edition.
I am well educated with a technical background, and still found the reading a little challenging.
I would recommend this book to anyone wanting a scientific explanation of cooking or how science could be used to experiment with cooking.
He isn't, though, and phrases like that leave me a bit puzzled even though I know exactly what the fancy words mean.
Wonderfull insights on the chemical aspect of the kitchen. Makes me want to become a foodscientist.Published 3 months ago by BRuno Elsier
It was boring and wordy with very little practical information!Published 3 months 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 4 months 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 8 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 11 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 12 months ago by T Brown