N. Wood

Helpful votes received on reviews: 90% (556 of 616)
Location: London, UK


Top Reviewer Ranking: 1,341,664 - Total Helpful Votes: 556 of 616
Deltahead ~ Deltahead
Deltahead ~ Deltahead
4.0 out of 5 stars Toe tapping, 12 July 2008
If you're into the White Stripes, or indeed a bit of the delta blues (preferably both), then check these guys out.

I'm very glad to have been introduced to Deltahead; though I've not been able to keep my feet still since first listening to their album.
Bread: A Baker's Book of Techniques and Recipes (H&hellip by Jeffrey Hamelman
30 of 31 people found the following review helpful
I own a number of baking books, but this is one of the few that I consider truely valuable. I return to it each weekend for quality, staple breads that I can use throughout the week.

The methods are clearly described (the quantities accurate!), the recipies varied and interesting. The emphasis here is on flavoursome, functional breads - not glamourous party pieces.

Some parts of the book are geared toward professional bakers. Some space has been devoted to commerical production and baking at a large scale. Because of this I wouldn't recommend the book to bakers who have just progressed beyond the breadmachine.

This doesn't put this book beyond the reach of… Read more
What Einstein Told His Cook: Kitchen Science Expla&hellip by Robert L. Wolke
15 of 15 people found the following review helpful
I bought this book because of an interest to get to the bottom of many a culinary mystery, and this book provided an answer to a small number of them. It's humerously written, and contains both recipies and experiments to try. It covers a broad range of topics, from the chemical components of food to methods of cooking, but failed to give conclusive answers to some of my more elabourate questions. I thought this understandable with a subject such as food, it just wouldn't be possible to answer every possible question within a single book.

Except that I have since found that book:

"An Encyclopedia of Kitchen Science, History and Culture" by Harold McGee.

I… Read more