Shop now Shop now Shop now Shop All Amazon Fashion Summer Savings Up to 25% Off Cloud Drive Photos Learn More Shop now Shop now Shop Fire Shop Kindle Oasis Listen in Prime Shop now Learn more
Profile for Michael E. Little > Reviews

Personal Profile

Content by Michael E. Little
Top Reviewer Ranking: 8,187,658
Helpful Votes: 44

Learn more about Your Profile.

Reviews Written by
Michael E. Little (Birmingham United Kingdom)
(REAL NAME)   

Show:  
Page: 1
pixel
The Hotel Book: Europe: Great Escapes (Jumbo)
The Hotel Book: Europe: Great Escapes (Jumbo)
by Shelley-Maree Cassidy
Edition: Hardcover

2 of 2 people found the following review helpful
4.0 out of 5 stars Wow!!, 31 Oct. 2006
I stumbled accross this book in a local specialist library and have been thoroughly impressed by it's quality. This impressive book is full of breath-taking images- as you wish you were staying at one of these remote locations. I accept that it may be interpreted as a collection of hotel brochures- but that is no criticism, for I would be on the phone to Taschen today trying to book a reservation at any of these beautiful hotels. As an aspiring hotelier- this is inspirational. Wow!


Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History)
Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History)
by Herve This
Edition: Hardcover
Price: £19.95

42 of 48 people found the following review helpful
5.0 out of 5 stars Molecular Gastronomy- Expoloring the Science of Flavor, 4 April 2006
This excellent translation of Herve This' work as the only Dr with a PHd in a molecular gastronomy, begins a journey of discovery into the science behind food and cooking. Ever wondered how to keep a joint of beef moist whilst cooking, or why a souffle sinks? This (pronounced Thees) not only dispels many old wives tales, but raises fascinating new questions and ideas! He argues that molecular gastronomy is not just a stylish fad or media generated notion, but is a serious accademic pursuit, with great application. After all, says Herve This, 'what good is advice, if it isn't always good'? This is a witty and clever book, well worth adding to the collection of any devoted chef or the individual passionate about food.


Page: 1