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5 Reviews
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3 of 3 people found the following review helpful
5.0 out of 5 stars Liked it very much.
Well, I like it a lot, but had to review my school chemistry. But there is a lot interesting stuff in there and it is broken down to basics. So if you have a recipe you can substitute one ingridient for the other (obviously :) ), but after reading this buk you know WHY you can do that. :) I've recieved it yesterday, and I'm half way trhough. If you're a food entusiast,...
Published 6 months ago by Notna

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6 of 6 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 16 months ago by ollyoechsle


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6 of 6 people found the following review helpful
3.0 out of 5 stars Mostly interesting, although a little inconsistent, 25 Oct. 2013
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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.
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3 of 3 people found the following review helpful
5.0 out of 5 stars Liked it very much., 26 Aug. 2014
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Well, I like it a lot, but had to review my school chemistry. But there is a lot interesting stuff in there and it is broken down to basics. So if you have a recipe you can substitute one ingridient for the other (obviously :) ), but after reading this buk you know WHY you can do that. :) I've recieved it yesterday, and I'm half way trhough. If you're a food entusiast, like me, you should love it. If you're a trained chef, then you will probably know the stuff in that book already. There are really little recipes in there, from what I have seen to this moment. This book has a clear reread value, as you won't remember all of the ifs and whys from reading it once. So when you are up for an experiment you'll have to go back to this book, just for reminders.
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1 of 2 people found the following review helpful
4.0 out of 5 stars Very welcome gift, 31 July 2013
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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!
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0 of 1 people found the following review helpful
4.0 out of 5 stars quality book, 28 Dec. 2013
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I bought this book as a Christmas present and according to the recipient it was well enjoyed by all accounts.
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0 of 1 people found the following review helpful
2.0 out of 5 stars Two Stars, 31 Oct. 2014
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This review is from: Culinary Reactions: The Everyday Chemistry of Cooking (Kindle Edition)
Obvious stuff of no great interest. This book will not change my cooking.
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