Customer Review

3 of 41 people found the following review helpful
1.0 out of 5 stars Way too technical for the average cook!, 5 Jan. 1999
By A Customer
This review is from: On Food and Cooking: The Science and Lore of the Kitchen (Paperback)
This book is much more about science than cooking. The content is much more technical than most readers will desire (as with, the discussion of the molecular structure of milk in its various states).
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Showing 1-2 of 2 posts in this discussion
Initial post: 24 Sep 2010 00:06:24 BDT
Last edited by the author on 24 Sep 2010 00:07:41 BDT
Lapdance says:
The word "science" is in the book's sub-title! To give it one-star for it's content is extremely harsh. How does the reviewer know what we desire?

In reply to an earlier post on 26 Dec 2010 21:38:24 GMT
The reviewer is just wrong. A book about the science of cooking which is technical is EXACTLY what most readers of books about the science of cooking will desire. The discussion of the molecular structure of milk in its various states is EXACTLY what such readers will require. It's possible to infer that the reviewer is just one of the average cooks to which (s)he refers.
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4.6 out of 5 stars (13 customer reviews)
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