I really enjoyed listening to the audio version he had great inflection. however the information imparted was pretty basic. Anyone with a reasonable college degrees would probably know most of this already. There were a couple of things that were kind of interesting like the Molasses brown sugar and exactly where it came from but even that was not particularly in-depth. There were a couple of times we started to get into something interesting and then just quit. I wish it just went a little deeper.
Addresses a lot of kitchen quandaries but is a bit pretentious. The topics are fairly interesting and enlightening to quell those "I've always wondered" questions That surface while cooking. However, As a fellow scientist and engineer I find the tone is ammunition for those people that like to assert "I'm right and you're wrong because there's this single superficial piece of trivia I know." Still, this book is worth a listen as it informs essential cooking concepts (in layman terms) for heat transfer, general chemistry and ratios.
This is a book that takes some of the mystery out of cooking as well as dispels some of the common myths. It's a book for the inquiring mind. If you question why things are done in a certain way, this is a book for you. The book is loaded with useful tips and it bears listening to more than a couple of times.
This book has no characters. The premise is this is how a scientist would approach cooking. Tons of facts, no myths.
The narrator has an easy going style and is very enjoyable.
You could listen to this book in one sitting but I would think it best be tackled in stages so that it can all be absorbed. I've listened to this book several times and each time I learn something or I am encouraged to try something new.
unapproachable summary of the food science behind many parts of cooking in the kitchen from head to toe. I listen to do it best one chapter at a time otherwise it was too much cool information at once.
Rather high. Not only is the information useful, but it comes in small enough chunks to make it a book that can be picked up and put down as time permits.
The useful advice that can be applied in my kitchen.
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