Reviews for Scientific Feeding

The average rating for Scientific Feeding based on 2 reviews is 3.5 stars.

Review # 1 was written on 2009-11-05 00:00:00 Charles Sonnenburg Here is a book for true foodies. Definitions and historical origins for famous food dishes, wines, cocktails, vegetables, meats, and so forth. HANGTOWN FRY It got its start when, in the nineteenth century, a miner who had just struck it rich walked into the El Dorado Hotel in Placerville, asked for the most expensive meal, and was served this creation because oysters, eggs, and bacon were the priciest ingredients on hand. The book itself is a nice production. Well-bound, solid, with sections devoted to specific food categories. The end of the book has 48 recipe cards that can be torn off and stored separately. This qualifies as more of a reference collection, but it satisfied some of the queries I had when eating some of the concoctions mentioned. PARIS-BREST According to tradition, a pastry chef in Paris was inspired to create this recipe while watching the bicycle race from Paris to Brest pass by his patisserie in 1891. He created a pastry in the shape of a bicycle wheel, filled it with cream, and sprinkled it with almonds and powdered sugar. Do not read on an empty stomach. Book Season = Autumn (how many apple varieties there be)

Review # 2 was written on 2015-07-09 00:00:00 David Jankovsky This has to be one of the driest books on food I've read. And usually I like anything about food and "devour" any type of book about it. But this one, well, it was a struggle to get through with hardly any little nuggets of goodness in it. This book is a list of food names and the people and places that inspire them. It's broken down into dinner, breakfast, and lunch and several sub-categories within those categories (i.e. grains, drinks, etc.). Some are brief blurbs of only a few sentences while others encompass a paragraph of information. And at the end, there are several recipes cards for some of the dishes mentioned in the book. A lot of the stories are really dry and uninteresting. There were just only so many times I could hear that this piece of food was believed to be from such and such place, and that was it. The few that were good were those that expanded a little on the story and gave more background and story type of telling than just a brief sentence with the location. The stories that said it was believed this person did it for their beloved (insert type of person here) were much more engrossing. But sadly, they were far and few between. The recipe cards were different. They came attached in the book and you could break them out to put them in a recipe card holder. I've not seen a book come with that type of recipe collection like that and I appreciated how it was put together. Although there were only a few I would actually consider making. The organization was also ok, although I thought it weird they started with dinner, then went to breakfast, and then to lunch. It just seemed out of order. I can't say I'd recommend this book. It just wasn't something I got real excited about and I'm not even going to rip any of the recipe cards out before giving it away. Maybe someone who prefers dictionary types of books would enjoy it more, but it just wasn't for me and it probably wasn't for a reader who would want entertainment value from it. Chicken A La King & The Buffalo Wing Copyright 2008 168 pages Review by M. Reynard 2013 More of my reviews can be found at www.ifithaswords.blogspot.com