Customer Review

8 of 8 people found the following review helpful
2.0 out of 5 stars A food book, but not a cookbook, 2 Mar 2011
This review is from: Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History) (Hardcover)
I personally was disappointed with this book. I was expecting insights into the concept of matching foods to produce a meal, and was looking for professional tips and tricks of the trade. Instead this book is a philosophical look at a few elements of food, and how they should be approached. One section of the book is dedicated to the perfect egg - how to define and cook the perfect hard boiled egg. Nice, but what about all the other ways to produce eggs. This' philosophy tends to repeat itself as well as you read through the chapters.
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