Customer Reviews


3 Reviews
5 star:    (0)
4 star:
 (2)
3 star:
 (1)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
Share your thoughts with other customers
Create your own review
 
 

The most helpful favourable review
The most helpful critical review


4.0 out of 5 stars quality book
I bought this book as a Christmas present and according to the recipient it was well enjoyed by all accounts.
Published 7 months ago by Irwin Deepchand

versus
3 of 3 people found the following review helpful
3.0 out of 5 stars Mostly interesting, although a little inconsistent
It is a reasonably interesting read, with a number of explanations of the everyday occurrences that happen in the kitchen. You get explanations for various kitchen phenomena, such as why meat dries out and needs to rest, why red wine can turn blue when washing up, or an explanation of what makes a saturated fat.

The science isn't overwhelming, although I...
Published 10 months ago by ollyoechsle


Most Helpful First | Newest First

3 of 3 people found the following review helpful
3.0 out of 5 stars Mostly interesting, although a little inconsistent, 25 Oct 2013
Verified Purchase(What is this?)
This review is from: Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)
It is a reasonably interesting read, with a number of explanations of the everyday occurrences that happen in the kitchen. You get explanations for various kitchen phenomena, such as why meat dries out and needs to rest, why red wine can turn blue when washing up, or an explanation of what makes a saturated fat.

The science isn't overwhelming, although I wouldn't recommend it to anyone without a reasonable recollection of school chemistry. The book does tend to confuse itself with a textbook at times. There are various, rather inconsequential, boxes that explain dry chemical concepts which are not particularly relevant to the text. The chapters are organised along chemical rather than culinary lines, which can make it feel a bit fragmented, and certainly more difficult to use as a reference for a particular cooking technique.

There is a wealth of practical information available within the pages, although the translations from theory to kitchen feel a bit half-hearted and grow scarcer as the book continues until its rather abrupt conclusion.

Overall there is enough interesting information within to make the book worth buying, but it could be a bit sharper, a bit thinner and a bit more consistent.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


4.0 out of 5 stars quality book, 28 Dec 2013
Verified Purchase(What is this?)
This review is from: Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)
I bought this book as a Christmas present and according to the recipient it was well enjoyed by all accounts.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


4.0 out of 5 stars Very welcome gift, 31 July 2013
Verified Purchase(What is this?)
This review is from: Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)
it was a gift and the person receiving it, sat and read it through in one go! He is particularly interested in the section on cheese-making and is planning to follow the instructions - I look forward to sampling this!
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


Most Helpful First | Newest First

This product

Culinary Reactions: The Everyday Chemistry of Cooking
Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field (Paperback - Nov 2011)
9.97
In stock
Add to basket Add to wishlist
Only search this product's reviews