Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) @ richardeward.com

Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by Hervé This
from Columbia University Press

Customer Reviews:

• Avg. Customer Rating: 4.0 / 5.0

• A cooking, C science
  This book is entertaining and full of interesting anecdotes and culinary notes. The science is described with lively enthusiasm, but it is often imprecise or simply wrong. Some of it may be an artifact of the translation, but one is left hoping that the next edition is read by a chemist and a physicist before publication. Beware quoting this book in an educated company, or on your final exam!

• good book, lacks depth, poor English
  This book contains what the title says it does, however it is not compehensive like On food and Cooking, it is much smaller. This books strengths are its small size, and the information is easy to apply.
  The book has been translated from French poorly. It is very awkward English, where I constantly found myself re-reading things.

• A witty guide to cooking through chemistry
  The first things French chemist and gastronomist This clarifies are the terms gourmand and gourmet. A gourmand is not a glutton. A gourmand is a gourmet. A gourmet is actually a connoisseur of wine. Got that? Good. Cause it doesn't get any easier.
  This' eye-opening book is all about molecules and atoms in motion and what things like heat, moisture, acid and fat do to transform them into succulent meals - or into fallen soufflés, tasteless pot roasts, and rubbery eggs.
  After a brief overview... more info

• kitchen science, awkwardly translated
  In culinary science, dominated by Harold McGee's lucid and entertaining "On Food and Cooking," a new book has to deliver a lot. "Kitchen Mysteries" does not quite measure up. Much of the problem is the translation from French: I can HEAR the author talking in French, since the translator has kept the idiomatic elegant French constructions that sound so awkward and rambling in English. The content is interesting and has novelty, such as making duck a l'orange by injecting Cointreau into the thighs before you... more info

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