Kitchen Science
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Kitchen Science

3.85 of 5 stars 3.85  ·  rating details  ·  60 ratings  ·  8 reviews
This book takes the mystery out of creative cooking by requiring love, imagination, art -- and science from the cook. Hillman's years of experience render cooking conundrums comprehensible and transform the way we approach food.
Paperback, 263 pages
Published April 22nd 1983 by Houghton Mifflin
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I learned a lot from reading this, and it's safe to say that I was already a huge food-facts nerd! It really will help me bake and cook better because I understand more scientific principles. I recommend this to anyone who enjoys spending time in the kitchen. The format makes it extra easy to read - it's basically in FAQ form so it's easy to skip around to the topics you're interested in and skim where you feel like it. The author has a pretty interesting tone and matter-of-fact sense of humor t...more
Thanks to my friend Aaron for loaning me this one. I'll have to get my own copy; there was simply too much useful information in here for me to remember. As a novice cook, there are a lot of kitchen basics of which I am simply ignorant; this book was the perfect manual for all the simple things I never knew.
I'm not going to finish this, not because it isn't good, but because in 50+ pages, I haven't encountered anything new. Good book on the science of cooking, but Altan Brown already taught me this stuff.
Jun 14, 2007 Chelsea rated it 5 of 5 stars  ·  review of another edition
Recommends it for: people who eat
Shelves: science
This book is great for understanding the biology and chemistry of why and how things happen in the kitchen.
...incredibly useful, helpful, and eye-opening!
Dated. Written in 1981. Revised 1989.
helpful reference
Feb 22, 2010 Lu marked it as to-read  ·  review of another edition
Shelves: reference, food
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