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.
Audible Obsessed wishes she had more time for so many audiobooks.
This was a hard book for me to finish, not because it was boring, but because it was hard for me. In his introduction the author says he will to try to make things easy for you to understand the book, but unfortunately, his attempts failed with me.
This is not a health or nutrition book. I was a little disappointed by this. This is a chemistry book. If you don't know much about chemistry, or don't remember what you learned in high school, I suggest you go to basic chemistry first.
The author tries to be funny and tries to tone things down for readers like me, but I think it wasn't enough, for I realized I need to get my chemistry together.
I did Learn interesting things here, but I have to away I retained very little information. It is a good book. I recommend it, but only if you commit to listen to it many times.
The lack of emotion in the narrator's voice makes the listen that much more funny.
The book is filled with a sometimes not so subtle sarcasm and that, although appealing to me, may not be appealing to others. Enoyed the book immensely!
I never read the printed version.
None. This is the best.
The part explaining pots and pans.
I agree with other reviews that this book isn't so much intended to be read from beginning to end, but I found it an easy listen for my commute. The science was explained clearly and mostly interesting. I did find the conversation with Alice in Wonderland in the refrigerator to be bizarre. Narrator was good and I've enjoyed other books he has read as well.
This is a funny, fascinating account of what really goes on when you cook.
The author delves into things like whether or not you can cook an egg on the sidewalk, chemical reactions that take place when you mix ingredients, and why you can't use copper pots on certain types of stoves.
The narrator has a good voice and cadence, and it was a fun listen.This book didn't necessarily teach me a lot about cooking itself, but it made the process more interesting.
Avid audible listener for over 10 years.
I loved this book since I like to cook. It is a great science book for someone who might not like science or science books. From description of the difference between salt and types of butter this book is a must if you think yourself an aspiring chef.
Also you can download the recipes as a PDF version from audible. I have tried a few and they are quite interesting. A hard copy of this book would make a great gift as well.
Informative, entertaining, enlightening.
What I wish I had known 40 years ago.
This book is just wonderful. It explains things in simple concepts.