11 of 11 people found the following review helpful
5.0 out of 5 stars
Undersold, 15 May 2014
If anything, the description of the book really undersells it - yes, it does indeed have 40 new "recipes" (or experiments if you prefer) to try with the various ingredients that are included in the various packs they sell, but rather more interestingly, it has a massive introduction (which runs to near enough half the book) into all the method, chemistry and ideas for each of the gastronomic technologies. Even if you don't want to know why Sodium Alginate works, you'll want to know what you can make it turn into reverse spherification...
All in all, a fantastic introduction into the world of molecular gastronomy (aka the kind of cooking which will make everyone think you've been trained by Heston himself!)