Booklover since I was 7 yrs. old!
I certainly would! It's very interesting for almost all people that do some cooking or like food.
Cooking is chemistry and that's cool, but it can also remove som of the magic surrounding food and cooking!
When I started to listen the book I though it was going to be promising and actually I recommended it, After finishing the book I would prefer to recommend others on the same subject.
US readers are not the only listeners of this kind of books, Although there is an article regarding metric measurements all the book is about pounds, cups, degrees Fahrenheit, etc.The same is abut the regulation entities like FDA.
There is too much repetition of basic concepts and I did not see any relation or mention to the recipes in the pdf cookbook and the subjects in the different chapters.
Anyway I learned a few things form this books so I do not consider it a waist of credits.
The book, maybe. I couldn't recommend this audio book. Here's the thing, and I feel REALLY bad for saying it, but it sounds like Sean Runnette is a stroke victim and his speech is impaired. Either that or someone dared him to narrate the whole thing with a marble in his mouth.
I couldn't get past the first chapter.
I would put this on my Top Ten Listens
Very informative and fun to listen to
What you need to know now about cooking.
I might totally be a foodie. this is an amazing book for anyone interested in food. Totally like Good eats the show and Richard Wolke is very informative.
Since my son is studying chemistry - this book interested me. I learned a lot of good information about science and cooking. Wish his other book was available on Audible.
As a bit of a foodie and a bit of a scientist, this book was at a perfect level for me. There was enough techie talk without being boring and enough practical information to be useful with a good dash of humor throughout. I liked the variety of topics. I enjoyed this book very much and will view my cooking with a more informed eye - or perhaps I should say taste my cooking with a more informed tongue.
Nurse. Foodie. Spiritually Motivated.
Just a brightly good find. I will never look at food in quite the same way.
The title of this book intrigued me. It's a collection of interesting information, chemistry lessons, and stories of origin centered around your kitchen - cooking, baking, appliances, etc. It's also written in such a way that you don't have to be a chemist, engineer, or professional chef to understand, yet if you are a chemist, engineer or professional chef, you will not be insulted.
I have used much of the info in this book since reading it. It's enjoyable and practical.
Interesting, relative, re-readable
The botany of desire. Stay with me here, they are not necessarily on the same page since this one is more like a q and a while the other is a look into various plants but they both promptly explain how the things they're talking about apply directly to me.
I loved his voice. He, perhaps because of the context, made me feel as if a very patient professor was explaining the foods I ate and why they were so fascinating.
I did laugh quite a few times. I'm not sure if it was the author or the narrator but some of the lines just made me giggle. I honestly loved this book and I never expected to.
It has great value. I love knowing why my sugar s different, why we don't have to shake milk before drinking it, how " less sodium" salt can be chemically possible, and that food is not something we should pass of as being tedious.