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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) Paperback – Illustrated, August 18, 2008
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Mr. This's book will broaden the way you think about food., New York Sun
This has written an interesting and timely combination of our everyday experience with sophisticated science. -- Claudia Kousoulas, Appetite for Books
He is revered by the revered. -- JJ Goode, epicurious.com
A wonderful book.... it will appeal to anyone with an interest in the science of cooking., O Chef
For anyone who likes to eat or cook., Choice
This offers some though-provoking opportunities for play in the kitchen., Pagosa Springs Sun
This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths. -- Todd Coleman, Saveur
A fresh approach... that will entertain and enlighten anyone interested in the process of cooking and the enjoyment of food. -- Raymond J. Shively, Jr., The Bloomsbury Review
Anyone with an inordinate passion for cooking would love this book. -- Mia Stainsby, Vancouver Sun
About the Author
- Item Weight : 1.04 pounds
- Paperback : 377 pages
- ISBN-10 : 0231133138
- ISBN-13 : 978-0231133135
- Product Dimensions : 6.1 x 0.8 x 8.02 inches
- Publisher : Columbia University Press; Illustrated Edition (August 18, 2008)
- Language: : English
- Best Sellers Rank: #102,433 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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I would not recommend this book for anyone looking for simplistic half-answers. The explanations do require some education in several areas of science, as well as Senior high-school English.
I heartily recommend it to anyone who has a serious curiosity about why foods smell, feel, and/or taste good, bad, or indifferent.
The other important duty of such a book is clarity. Molecular Gastronomy isn't so much translated from the French as it transcribed by machine. Very often it's impossible to figure out through the haze of translation what the author is actually recommending.
On a lesser level, one could ask for a bit of originality and this book does have a bit. The level of ambition is also lamentably low: does anyone really think that putting a spoon in a champagne bottle delays the decarbonation? Are blowing and stirring the only methods of cooling over-hot coffee? How concerned are you that the yolk of your hard-boiled egg be centered in the white?
For most readers, Harold McGee's splendid On Food and Cooking: The Science and Lore of the Kitchen is vastly superior.
This book was interesting, though not necessarily engaging. I would recommend this to anyone who really likes Molecular Gastronomy and wants to have some fun trying things out in the kitchen.
For those just getting into it, or those who are more 'dabbling' try Harold McGee's "On Food and Cooking."
Top reviews from other countries
It was well written though and an enjoyable read; I also enjoyed that it was comprised of lots of short (mostly 3 page) chapters which meant that you could pick it up and read a complete chapter whenever you had a spare minute.
If you are seeking a cook-book this is not for you. If you want to understand some of the processes involved and gain some useful tips buy it - you will learn and enjoy - but if you are not a scientist you may want to skim and read selectivly.
This book is a nice approach to him and his works. I would probably love more working with him...but only because I'm practical person.