9 of 9 people found the following review helpful
This review is from: Kitchen Chemistry [With CDROM] (Paperback)
This book is great if you are a student, not for professionals, for that check out McGee and Hervé This' books. As the topics covered by Heston are already in those books and in greater depth. This book is great on it's own, even though I cannot understand why the vegetable page is reprinted more than once in the book. If the subjects were to be in the same chapter, why couldn't they put it there? If not, why the exactly same intro?!? Even though it gives us some great videos showing the whys of certain topics (visual aid is far greater than reading about or watching schematics). I said this was better for students, as Heston covers those topics in a rather superficial way. No saying that it is not good for and introduction book to the Molecular Gastronomy subject.
Buy if you don't have any other books about this subject, great for and intro and that's about it. Except for the visual aids that are truly amazing. If you already own other books on the subject you will find this very repetitive and shallow compared to other books, as it mentions some of the same topics. This books is that it is: a book to show students that science can be fun and used in other subjects to explain the Hows and Whys!
Nice addition, Heston!