35 of 35 people found the following review helpful
3.0 out of 5 stars
Fascinating, but ..., 1 Aug 2006
I enjoyed reading this book, especially the chapter about chocolate (which I must re-read some time soon), BUT overall it was a bit like nouvelle cuisine: looks good, tastes good, but ultimately not entirely satisfying. It was more like a starter than a main course and because it is a hardback I do not consider it particularly good value for money (as a paperback at half the price it would be an excellent buy).
I was surprised by some omissions - for example there's nothing about the process of caramelisation, which is central to many sweet and savoury dishes. Also, it gets a bit too autobiographical for my taste - especially things like the lutefisk incident which used up several of its all-too-few pages.
If you're only going to buy one book on the science of food, it might be better to go for a more comprehensive tome but if you're assembling a collection of such books, this one should definitely be included.