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Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History) | 
 enlarge | Author: H This
Publisher: Columbia University Press
Category: Book
List Price: £17.95
Buy New: £9.90
You Save: £8.05 (45%)
New (39) Used (7) from £9.90
Rating:  4 reviews
Sales Rank: 18238
Media: Hardcover
Pages: 392
Number Of Items: 1
Shipping Weight (lbs): 0.6
Dimensions (in): 7.6 x 6.2 x 1.1
ISBN: 023113312X
Dewey Decimal Number: 664.072
EAN: 9780231133128
ASIN: 023113312X
Publication Date: February 3, 2006
Availability: Usually dispatched within 1-2 business days
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| Customer Reviews:
 Many anecdotes, little culinary knowledge May 5, 2008
Tomasz Wegrzanowski (London, UK)
7 out of 8 found this review helpful
I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details.
The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting.
Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low.
 Fascinating and inspiring March 12, 2008
Bluebell (UK)
6 out of 8 found this review helpful
This is very interesting book covering a wide range of topics on the subject of flavour, taste and smell perception as well as the application of basic science to food and drink technology. I was particularly interested in the recent research into the physiology of taste perception, which until recently was the poor cousin of that of the sense of smell. There is a fair bit of chemistry, biochemistry and physics to take in to get full value from the book so I think this book would appeal most to those not only interested in food and cooking but also with some scientific knowledge. The last section of the book focuses on how the physico-chemical properties of ingredients like eggs or fats can be manipulated into creating novel recipes for foods. One can see where the likes of the innovative chef Heston Blumenthal got his inspiration.
A real page turner March 3, 2008
Mr. Nicholas Tulett (Garden of England)
9 out of 12 found this review helpful
Strangely enough for a professional scientist, This' book contains an extraordinary number of basic temperature conversion mistakes (and I'm not talking a few degrees here and there, more like 100C in some cases).
That aside, the only real problem I've found is that I can't put the book down for long enough to actually try to cook something.
WHY? December 30, 2007
D. LINDSAY (France)
3 out of 6 found this review helpful
A must for any chef who always has the question WHY? in their mind and some of the answers are in this book the others you'll have to figure out for your self.
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