3 of 8 people found the following review helpful
1.0 out of 5 stars
Molecular gastronomy, 12 Dec. 2011
This book is a collection of papers published from French minor Universities and a few French Institutes concerned with food. There is nothing new, except maybe to a French person who does not look outside France for knowledge. It is a clumsey translation. Some of the conclusions are presented as all modern WOW! statements, but are old hat. An example: Mayonnaise can be made without eggs!
If you made a list of second world war recipes for making mayo with gelatine you would soon fill a book. So what has been identified by these 'reserchers'?
The most amusing but very telling comment from Hervé This is his belief that most eggs sold in England are in white shells!!! Clearly a cloistered view of cuisine and frankly not worth the cover price.