6 of 6 people found the following review helpful
4.0 out of 5 stars
P. Barham's The Science of Cooking, 28 Oct. 2008
Having been lectured by the author in Physics at the University of Bristol it was interesting to read a book that continued to portray his enthusiasm for science. A thoroughly useful book that has definately improved my understanding of cooking, would have liked a bit more physics, and as I know he posseses great explanatory skills to illuminate topics that would appear otherwise unfathomable to the non-physicist, I feel this may be it's only low. However this book is certainly accesible to all and has some good basic recipes to illustrate the scientific principles covered.