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Reviews (6)
Jan 08, 2008
Food Scientist with a chef's heart
1 of 1 found this helpful Referred to as "the place to research all your difficult questions" in the food domain,
McGee delivers a most extraordinary reference book on all matters culinary.
It is one thing to know how foods taste, it is quite another to understand what is going on at a "properties of matter" level. We are given so much fascinating information about chemical components, the history and development
of cooking science, as well as just plain good advice on how to make food preparations come out right. Hardly a thing is not covered. Go back to McGee, the source on all matters. The enlarged and recently revised edition is absolutely brimming with stuff, and makes fascinating reading for anyone with even the slightest interest in food and its preparation.
Jun 04, 2008
Journalist becomes educator
Ruhlman, who has earlier given us such great insights into the inner workings
of the C.I.A., now turns his pen to teaching the ardent home cook more about the skills required of the finer cook seeking excellence.
Read the essays at the front first - wonderful little gems on a variety of
topics shedding lustrous insight into fundamentals of the cooking process.
The glossary (alphabetized) that follows, though not so dazzling, is still of
interest in the emphases that it places. An interesting read, but not consistent enough to be a fundamental reference volume.
If you aspire to greater heights in the kitchen, you will find this little volume quite fascinating.
a catch.
Apr 08, 2008
Where to learn how to cook
Very well-researched manual listing cookery locations throughout Britain
and elsewhere. Be careful to confirm locations are still what they were
back in 2001, but know that the author is a hands-on type, who also
has a location in London-a bookstore and Cooking Class location.
Very diverse, and pretty thorough. Price outlines also given
for different venues. A very useful guide.