1 of 1 people found the following review helpful
As the title of my review says, this is a reasonable book about the science of FRENCH cooking. At first I was a little disappointed with it, it wasn't quite what I wanted somehow. This's technical explanations are a little too technical sometimes, but he usually recovers this at the end of each section with a one-line summary of the basic principle. Gradually it grew on me as I went through and similar ideas were repeated, thereby reinforcing the basic messages of the book.
It does seem to over-focus on French cooking, it's like nobody cooks anything else. But, nevertheless it does cover the basics of kitchen science and should help the average home cook improve their cooking… Read more