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Introduction. Sensuous Molecules. Molecular Gastronomy. Taste and Flavour. Heating and Eating. Physical Gastronomy. Cooking Methods and Utensils. Meat and Poultry. Fish. Breads. Sauces. Sponge Cakes. Pastry. Soufflés. Cooking with Chocolate.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Roger Coady
reviewed The Science of Cooking on January 15, 2010
The Science of Cooking
Eh, it was informative enough, but it was a rough draft, and that was pretty offensive. Seriously, as you read it, you wonder if this dude had an editor, or if he even bothered to carefully reread what he wrote. Lots of copy and paste, some sentences that make no sense at all. It was neat stuff, but I really didn't want to spend money on an unfinished product. Oh, it was sold as a finished product... it was just a lie.
I recently read another food science book, "What Einstein Told His Cook." If you're interested in the topic, read that instead.
Fucker.
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