Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by Herv? This
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Book Summary Information
Author: Herv? ThisTranslator: Jody Gladding
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-10-23
ISBN: 023114170X
Number of pages: 232
Publisher: Columbia University Press
Book Reviews of Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Book Review: Great book
Summary: 5 Stars
I saw the reviews in amazon.com before buying this book and some are rather stupid, as one states that this book is ill translated as well as not answering the questions is poses in the title. First of all, the translation is not bad, I have read the book and everything in understandable for an English native, as well as an English learner. Second, it does give the answers, and in a not so technical jargon, which is great for those who don't have the chemical or biological background.
This book is great to go along with the other book This wrote:
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). As they cover different topics that are great to go along, yet some are somewhat simillar.
I am presently taking a degree in Culinary Arts and I have several subjects, from Chemistry to Physiology and some of the thins Herv? mentions in this book are an excellent explanation to what a student is learning, or how to combine science with cookery, by making a possible bridge. Every chemistry student knows what an emulsion is, or what a colloid is, but being able to apply everything in cooking is the hard part that this book (as well as the other I mentioned) is trying to do, and has accomplished very well.
Some topics approached by Herv? This are common with the book Heston Blumenthal wrote, "Kitchen Chemistry". And if Heston believes in the information provided by Herve, who am I to say otherwise?
Yet again, Herv? This is the founding father of Molecular Gastronomy, so he has years of experimentation on this subject.
This is really a great book, and I believe that sooner or later we will have another volume to this edition, as Herv? poses some questions in the end of the book that are/were still unanswered.
More Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) reviews:
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