1 of 1 people found the following review helpful
Cookery based on an understanding of chemical laws,
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This review is from: The Science of the Oven (Arts & Traditions of the Table: Perspectives on Culinary History) (Hardcover)
This is by a French writer. He tries to make the subject romantic and French when the Anglo Saxon would prefer brass tacks. The translation is not good. Certain information is however very interesting but not as well explained by Heston Blumenthal!