Roxy's Reviews > The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

The Kitchen as Laboratory by César Vega
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's review
Apr 10, 2012

liked it
bookshelves: 2012, food-adventures
Read from April 10 to 20, 2012

Very interesting and insightful book. It had a bit too much chemistry and I found myself trying to take notes to follow the discussions. Perhaps I am outside the book's intended audience; being neither a professional chef trying to mass produce a menu nor a chemist seeking further application of my science.


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20.0% "Happy grilled cheese sandwich day! Very interesting chapter on cheese proteins, pH and heat."
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