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As a preface, I have not finished listening to this audiobook. It was absolutely NOT what I was looking for. I was expecing it to be mostly about food science, chemistry, how food works - and how those principles apply to cooking. This book is much heavier on history and florid prose. I put it down after a couple hours - too much a danger to driving.
It may be a good book for what it was intended for - but I say no thank you.
5 of 5 people found this review helpful
this book is for you! Dennis Holland is the perfect narrator for the rather dry and repetative nature of conventional scientific study! I'm on my third listen....So cool to explain the development of tannins in wine and butter's crystaline structure...very insightful and opens you up to new ideas for developing stocks and additions to creme anglaise....more of a fun read if you are a science nerd I'm sure!
4 of 4 people found this review helpful
What disappointed you about Molecular Gastronomy?
I find the subject of molecular gastronomy quite fascinating. Despite that, I found this book perhaps the dullest I have ever read on the subject. Poorly thought out and conceived, there is little logic in its presentation. Highly disappointing.