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.Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History) by: Herve This December 09, 2005 I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details. The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting. Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low. >>See More Reviews & Details on Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History) |
List Price: £17.95 City Travel Guides Price: £17.05 You Save: £0.90 ( 5%)Prices subject to change. Used Price: £12.99 |
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.Kitchen Mysteries: Revealing the Science of Food (Arts & Traditions of the Table: Perspectives on Culinary History) by: Herve This November 01, 2007 I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details. The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting. Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low. >>See More Reviews & Details on Kitchen Mysteries: Revealing the Science of Food (Arts & Traditions of the Table: Perspectives on Culinary History) |
List Price: £13.50 City Travel Guides Price: £12.83 You Save: £0.67 ( 5%)Prices subject to change. Used Price: £11.20 |
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.Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of Flavor ... the Table: Perspectives on Culinary History) by: Herve This August 01, 2008 I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details. The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting. Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low. >>See More Reviews & Details on Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of Flavor ... the Table: Perspectives on Culinary History) |
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.Cooking: The Quintessential Art (California Studies in Food & Culture): The Quintessential Art (California Studies in Food & Culture) by: Herve This, Pierre Gagnaire October 01, 2008 I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details. The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting. Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low. >>See More Reviews & Details on Cooking: The Quintessential Art (California Studies in Food & Culture): The Quintessential Art (California Studies in Food & Culture) |
List Price: £16.95 City Travel Guides Price: £11.18 You Save: £5.77 (34%)Prices subject to change. Used Price: |
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.Los Ninos En La Cocina by: Herve This 2000-05 I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details. The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting. Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low. >>See More Reviews & Details on Los Ninos En La Cocina |
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.Rätsel und Geheimnisse der Kochkunst. by: Herve This-Benckhard November 30, 2001 I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details. The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting. Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low. >>See More Reviews & Details on Rätsel und Geheimnisse der Kochkunst. |
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.Los Secreto de Los Pucheros by: Herve This 1998-12 I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details. The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting. Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low. >>See More Reviews & Details on Los Secreto de Los Pucheros |
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.Kulinarische Geheimnisse. by: Herve This-Benckhard December 31, 1999 I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details. The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting. Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low. >>See More Reviews & Details on Kulinarische Geheimnisse. |
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.Bacalao by: Ferran Adria, Herve This, Joan Roca December 31, 2003 I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details. The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting. Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low. >>See More Reviews & Details on Bacalao |
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.Les Secrets de la casserole by: Herve This May 07, 1993 I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details. The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting. Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low. >>See More Reviews & Details on Les Secrets de la casserole |