1 of 1 people found the following review helpful
Interesting, but not really that useful,
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This review is from: Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of ... the Table: Perspectives on Culinary History) (Paperback)
I quite enjoyed this book but I found it a bit frustrating that it seemed to be predominantly composed of questions about food and cooking that were never really answered - it offered up a lot to think about, but if you're hoping you can flick through this book alone and learn a bunch of new stuff then you'll likely be disappointed.
It was well written though and an enjoyable read; I also enjoyed that it was comprised of lots of short (mostly 3 page) chapters which meant that you could pick it up and read a complete chapter whenever you had a spare minute.