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i will read it tonight

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This cook book is quite exquisite and the food in the book is great although the mandarin pie looks absolutely terrible and i would rather eat a chunk of my cows grass. This is The best cover i have seen on a cook book in a longtime because it is just red with white writing the storm trooper on page 69 is FUNNY and it gave me a good ol chuckle thanks a million cook book. Love ya #1 bitch Uncle Willy 

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This is one of the best technical reference books about what food really is. If you are serious at all about understanding what it means to cook, this is a must have.

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I asked for really specific information on the topic I am working on and it gave me nothing, absolutely nothing on it. This book is CRAP!!! ABSOLUTE CRAP!!!

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Surprisingly enjoyable to read, given that it looks and feels like a text book. It's the perfect thing for a person (like me) who always asks "Why do these spices taste good together" or "What's the best way to whip egg whites?" There's history, science, and lots and lots of food. I love my copy, and turn to it often. 

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One-stop all-in-one everything-you-need all-purpose guide to food and cooking. There's enough science to be informative and enough history and commentary to be memorable. Useful for the laity, food science snobs, and even the biochemist.

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All reviews - 32
5 stars - 24
2 stars - 0
1 star - 3

All reviews - 32
Editorial reviews - 0

All reviews - 32