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I am really enjoying this book, it tells you things about everything in your kitchen from utensils to food and more things than expected. Stuart has gone to great lengths to explain everything in an easy to understand way. Great book.
A beautiful and very visual introduction to the science of cooking. This makes a nice coffee table book or something to dip into for passing interest. However several times I felt let down by the lack of depth and the lack of practical application.
I love this book. I bought it for myself as I'm interested in cooking but the gorgeous layout and design (I bought the hard-back) would make it a lovely gift. Genuinely interesting insights into the science behind various foods and cooking techniques e.g. how to cook a steak to perfection : not just how to cook it but WHY it's scientifically best to cook it that way (which most cook books won't bother to explain). Also the best cuts of meat explained - scientifically why some are better than others. Highly recommended for anyone into cooking at whatever level or interested in food and nutrition generally.
I found the information in this book useful. It is not a deep and meaningful science book, neither is it a recipe book. I think it is aimed at an enthusiastic amateur kitchen cook or a trainee chief at the very beginning of their learning. The sciences is more about how and why to choose the types of ingredients that crop up in ordinary kitchen. It covers things like the pros and cons of free range eggs against other means of egg production; how and why to store oils and the different types of rice and how to use and cook them. I would have bought it just to learn to cook rice properly. There are small sections about molecules but only to underpin the above points. An example: there is a description of salt and how it reacts in the pan, this is illustrated by little windows of molecules moving about in the and reacting in the water. And it is this example that made me mark the book a little harshly. There is just a lttle information about how and when to salt and this scantiness crops up in other areas too. Over all I found the information given very useful and interesting. I think some of the negative reviewers may have made the mistake of expecting recipes and or much deeper scientific detail.
Just received my copy of Dr Stuart Farrimond's new book, "The Science of Cooking". This is a must-have book for anyone interested in the culinary arts. Dr Farrimond has a very engaging writing style and his book tells you everything you need to know about kitchen conundrums - from how to avoid soggy-bottomed pies to which utensils to use for the job at hand. The book is beautifully illustrated and is the perfect Christmas or any-time-of-the-year gift for friends and family. Highly recommended and a five-star publication!
This is one of the best books I've ever purchased! Homebound due to COVID-19 and cooking 3 times as much as usual, I was not enjoying my new "pastime": I don't consider myself a great cook to begin with (I have been surrounded by great cooks in my family but also by my peers, and so I had resolved to saying that they had the knack for it, not me - natural talent DOES exist). Yet, the title of the book intrigued me because I enjoy applied science (the other half of my family). Within the first few chapters, my curiosity was triggered by myths that were explained or revisited, and by doubts that I had and which were confirmed thanks to the thorough explanations. I have learnt so much already and have already made the tenderest meat in years - my immediate family was enjoying it so much, that I knew I had achieved something good - finally! Every day now, I read a new chapter and learn details which are helpful and eye-opening (as well as mouth-watering). Thank you Dr. Farrimond for making cooking such an enjoyable and successful daily event.
Not only is it exceptionally well laid out with information presented in easy to access and read sections, it is a fascinating and incredibly useful guide to how food "works". Understanding how best to store, prepare and cook ingredients will help you be a better chef and this book ticks all the boxes in my opinion.