For any foodie or trivia junkie looking for some delicious and light fare Lobsters Scream When You Boil Them entertains while it informs, clearing the air on many facts and tips that people tend to spout off when talking about food or cooking. Using cooking science, chemistry, and tested methods to dispel myths like the need to serve butter at room temperature or hot foods cooling body temperature, Bruce Weinstein and Mark Scarborough keep an amusing tone while providing interesting and useful information and recipes. John McLain’s delivery will have you digging in, as his deep voice lends the air of an instruction manual while emphasizing the fun, sometimes sarcastic tone that attacks these myths, often based on nothing more than hearsay.
Is the five-second rule for real? Will eating carrots improve your eyesight? Is your cookware a health hazard? Do spicy foods cool you down?
Has your grandmother been lying to you all these years?
No, no, no, no, and...probably. In this entertaining and informative reference guide, award-winning cookbook authors Bruce Weinstein and Mark Scarbrough take on more than 100 popular kitchen myths and dish up answers to all your burning questions about food science and lore. No longer must you wait for your butter to reach room temperature before you bake or panic because you forgot to soak your dried beans for dinner. This handy book explains how knowing the truth behind these urban legends can help you be a better chef in your own home and offers 25 delicious recipes so you can practice. Whether you’re a serious foodie, an avid dieter, a trivia lover, or are just searching for the secret to the perfect cup of coffee, Lobsters Scream When You Boil Them is essential countertop reading and a whole lot of fun.
©2011 Bruce Weinstein and Mark Scarbrough (P)2013 Audible, Inc.
I am an avid listener. I listen between 75-100 hours per month on my iPhone: 60% fiction to 40% non-fiction.
This book leads us on a fast paced debunking of the top 100 food myths. This is a great resource to hand to your spouse or significant other who knows nothing about cooking and say -- "see, now be quiet. The things I have been telling you are now in print." For an experienced cook, 95 of the 100 are already known but you may not know the exact reasons. Only a few are in the huh range.
The narration is a solid but slow in 1X speed. I listened to it in 3X speed and got through the entire book in a couple of hours. This is easily done. I wasn't interested in the recipes just the myths.
This book appeals to both the experienced home cook all the way to the neophyte. Professionals should skip it as all of what is in this book you already know. As long as you listen at a higher speed, it is definitely worth the listen.
I haven't read the print version, but I imagine it would be a lot more enjoyable.
Anyone else. Well, except for Gilbert Gottfied, Hillary Clinton or Fran Drescher.
Narrator John McLain's delivery is slow, low, gravely, and full of an unnecessary snarky tone when he speaks. So weird and distracting sounding. And...he has an annoying tendency to go down in his voice during most of the phrasing and at the end the sentences he speaks. Reading a fun cooking & science book calls for a clear, authoritative, and ultimately fun voice. McLain does not fit at all on here.
I looked elsewhere on Audible for McLain's other books, and WOW! He's narrated dozens of others. He may be a good fit for some other styles, but definitely not this.
NOTE: Listening to this book at a faster speed (1.25x to 1.5x) does help a bit.
"Not for me"
I also found debunking food myths that I thought had been debunked 20 years ago meant the whole concept of the book was lost on me. It is also from a heavy American point of view that I could not connect with. It's light breezy writing juxtaposed with heavy science didn't help either
The whimsical writing and delivery grates after a while and recipes don't really come across on audio.
I liked the science parts but too few and far between
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