54 of 55 people found the following review helpful
Many anecdotes, little culinary knowledge,
This review is from: Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History) (Hardcover)
I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details.
The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting.
Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low.
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Initial post: 17 Jan 2010 01:06:00 GMT
thank you for taking the time to review.
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