31 of 33 people found the following review helpful
Some detail missing perhaps...,
This review is from: The Science of Cooking (Hardcover)
In common with all the other reviewers, I found this book to be a revelation. My mother's rules-of-thumb, passed down, are now given a scientific basis, or a better alternative is offered.
Although this book has changed many of my cooking practices, I would offer one caveat: if you are seeking specific information when designing new recipes you may find this book lacking. In particular, the index has no entries for either salt or alcohol; the latter rarely needed, admittedly, but the former absolutely basic.
These niggles aside, I can thoroughly recommend this book to all but the most pedantic (probably including myself!).