The Q&A format of the book doesn't fit well the audiobook scene, but the topic is interesting enough and the curation properly scientific so that I recommend it anyway for a "cumulative" repeated listening: every time you will listen to it some of the interesting knowledge will sediment in your mind, making you progress on the path of food expertise although slowly.
The real sad aspect of the book is having put all the measures in Imperial system and then placing, towards the end of the book a chapter about how it makes proper cooking impossible.
This book is amazing. Talk about details of some I wish it went in more details but hey it's was a refresher course for me. This is a great book for every kind of chef new or old
Learn, understand, then decide whether you accept or reject.
This book does an excellent job in answering all the little questions and curiosities you may have about food, the kitchen, and the mysteries surrounding the preparation of foods for consumption. It is well researched and highly entertaining throughout.
Well researched, useful information for anyone that wants to cook. So much misinformation out there, that's nice to see someone that uses science to shed light on the truth.
Sci-fi, detective, cozy. Only give 5s to those books I think stand above the rest. 4 is a good solid book. 3 is average, nothing special.
I liked the tidbits of info, very useful. But the way it was delivered wanted to make me go to sleep.
I enjoyed the writers style. Then the Raiders voice is clear and easy to hear and his internation is perfect. I definitely feel smarter after listening to this book.
This book ultimately falls short of what I expected. First, in an attempt to make the subject matter more entertaining, the author incessantly uses word play, puns, and revised old sayings. It's distracting and childish. At best these instances are cliche and at worst, they are just plain annoying. The most interesting parts of the book are the experiments the author designed to test some old wives' tales. Aside from that, the material is just rehashed work from others that came before him. Very little material that would be new for even an intermediate chef.
Also, he claims to not be a "nutritionist" several times to avoid making judgments about certain eating choices, yet has no problem defending refined sugars and grains, and spouting conventional wisdom about the detriments of saturated fats and red meat. As new studies reveal the connection between sugar and all types of diseases and health disorders and fat continues to be exonerated in study after study, this book will fall further into irrelevance like manuals on the flat earth or using leeches to treat disease.
A quick introduction to my ratings...everyone has their own views so you should know what mine are so my review may be of help
***** - 5 Stars, an all time great that I would want to read every year
**** - 4 Stars, a good book that I would be willing to read again
*** - 3 Stars, an average book, glad I read but would not read again
** - 2 Stars, I finished but was sorry I did and would not recommend it
* - 1 Star, i could not even finish it
I list my recommendation if you were my friend, my overall thoughts and then list the 2 things I liked best and the 2 things I liked least about the book. This is not conclusion, rather a 1 min review.
Recommendation - If you are not knowledgeable about science or how science interacts with everyday items in our lives, then you will get a lot from this book
Overall, this is for the laymen with little or only basic science knowledge. Although I have some friends with chemistry master degrees who did not know some of these things. I would read this book every year because it is practical.
1. The description and explanations in the book are spoken as if your friend was explaining the weather, it is very basic and uses common words and even better yet, uses everyday examples
2. I enjoyed the common examples like how there is no difference in salt no matter the color or where it is it from!! Or what makes a non-stick pan non-stick and how it is not our mothers non-stick pan.
1. There is little to say here. I am not sure how the author chose his topics, some seemed abstract and most were not related.
2. There really was nothing major I did not like about this book. It will come down to personal preference.
Most definitely. Alton Brown's show Good Eats gave us an introduction to food science in his shows. Now Robert Wolke gives us even more explanation on the subject. It is so fascinating!
The way the material was presented in the way of questions and answers with science and humor thrown in.
Can't pick a favorite question. There are a lot of intriguing ones! Some I've seen before on Good Eats, and some that I've never thought of.
It was very hard to stop listening during some of the questions!
No, not unless he gets a much better editor (or gets an editor).
I did like the core information presented in this book... but this guys idea of a sense of humor wore me out. His joking writing style is constant and relentless.