Customer Reviews: Read 166 more reviews...
 Foody Gift September 30, 2008
I purchased this book as a gift to a friend with culinary interests. He was immediately smitten, as were other foody friends. It had been recommended to me by a friend in the culinary field as "a cooking bible"
 On Food and Cooking September 16, 2008
Remains the "go to" source for scientific evidence based food knowledge and a good read
Great Book! August 17, 2008
This book is great for students and teachers that want to know the scientific information about cooking and baking. For example it explains the chemical changes in leavening, emulsions, and so much more. It talks about the nature of plants, dairy, all of the cookingmethods. Oh I dont think the author missed a single detail in this hows, whys, and whos of cooking. I highly recommended it to keep in your house.
 Good August 12, 2008
It is a good book but I do not recommend it for new cooks.
Sandra
Food Science and History July 26, 2008
This is a really good book. I recommend this book to anyone in the food industry. If you read this book and use the information, you will have a better understanding of cooking. If you plan on becoming a chef, this book will help you be a step further than other.
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