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Kitchen Science

3.88 of 5 stars 3.88  ·  rating details  ·  66 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 (first published September 8th 1981)
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(showing 1-30 of 157)
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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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