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But the Crackling is Superb, An Anthology on Food and Drink by Fellows and Foreign Members of the Royal Society [Paperback]

Nicholas Kurti , Giana Kurti
5.0 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

1 Jan 1997
First published in 1988, this is a treasure trove of insights into science in the kitchen. It contains an entertaining collection of pieces, ranging from recipes to historical notes, and from mathematical treatments to technical descriptions to challenge the stereotype of the scientist as an impractical eccentric. This paperback edition is being issued for new generations of readers to enjoy.
Almost all of the articles included were written especially for this book. Recipes range from the simple to the elaborate, for example Seymour Rabinovitch's "Boiled Can", to Nicholas Kurti's new instructions for preparing "Safe Salmonella-Contaminated Soft-Boiled Eggs".
But the Crackling is Superb demonstrates that some scientists enjoy writing light-heartedly on subjects outside their speciality.
Written for physicists interested in cooking, and for all of us intrigued to learn about science in the kitchen.

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Product details

  • Paperback: 280 pages
  • Publisher: CRC Press; 2nd Revised edition edition (1 Jan 1997)
  • Language: English
  • ISBN-10: 075030488X
  • ISBN-13: 978-0750304887
  • Product Dimensions: 21.5 x 13.8 x 1.4 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 475,277 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Inside This Book (Learn More)
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THIS IS NOT A COOKERY BOOK. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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1 of 1 people found the following review helpful
5.0 out of 5 stars A cracker 3 Oct 2012
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Whimsical jeu d'eprit; an anthology, but not as we know it, by - gasp - scientists! Opening at random - this book is very random - we find A Dissection Guide to Roast Lamb (the terminology is terrifying) preceded by Cleaning Silver and Meshed (sic) Potatoes. Liberally sprinkled with diagrams and the odd equation (it used to rhyme with nation, you know, almost in living memory) and exquisitely indexed, this really is a joy from start to finish - makes yer proud to be British like scant else. OK - maybe Sandi Toksvig. (Needless to say, its originator is a Hungarian.) Thanks to the two kind souls whose rave reviews on led me to this. Mine's the 1997 paperback reprint (with corrections and an addition, unspecified - am I bovvered?)
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By PeeVee
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I'm afraid I couldn't put this one down until I'd read the lot. I laughed, pondered and argued with this collection of contributions from some of the worlds leading commentators and scientists on food and it's strange and wonderful place in our world.Get a copy for yourself and buy one for a friend. Love it!
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Most Helpful Customer Reviews on (beta) 4.7 out of 5 stars  3 reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars A combination of my two great passions: science and cooking 5 Dec 1998
By A Customer - Published on
I am not sure what initially prompted the editors to ask members of the Royal Society for _recipes_, of all things, but the responses range from directions for making applejack to a recipe for camembert scones. Many of the recipes include the science of how they work (yeast, salmonella, etc.), and some are even worth trying. I highly recommend it for all scientists, whether cooks or not, and for all cooks, whether scientists or not.
4.0 out of 5 stars interesting collection 10 Mar 2014
By William C. - Published on
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An interesting but somewhat odd collection of recipes, we will try a few of these when we get the chance .
5.0 out of 5 stars Brilliant ways brilliant people look at food 27 Nov 2004
By Richard Andrew Miles Outerbridge - Published on
Aaron Brown on CNN's Newsnight has complained two nights in a row that turkey is always dry.

He should read this book. Not because it will necessarily solve his problem directly, but because reading it might just forever change the way he looks at cooking.

The essays (and recipes) in this book show how intelligence and wit, brought to bare on almost any subject, can make it seem fascinating.
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