Fascinating concepts, less fascinating execution,
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This review is from: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) (Kindle Edition)
This is a decent attempt to write up some "molecular gastronomy" experiments for the general reader. As with so much modernist cooking, the problem for the home cook is that much of this is not of any practical use in the home kitchen. So, as this isn't really useable, it would have been better if a firmer editorial hand had been applied to improving some of the writing. I get that the authors aren't necessarily professional writers, but some of this is really quite amateurishly written (see, for example, the multiple unnecessary exclamation marks!). Also, and this might be unavoidable given the subject matter, it does start to feel quite repetitive - here is the thing we are experimenting with, here's the process, here's the end result. Without writing that really communicates the tastes and textures to the reader, this can at times be a bit of a slog.
My star rating is a compromise - I reckon it's three stars for the amateur reader, five stars for the professional who can actually use the book.
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)(10 customer reviews)