Summary

This book will appeal to foodies & those who are deprived of cookbooks in the audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements. Most of the discussions revolve around common practices and phenomenon - chilling wine, why spices are spicy, how to best cool a hot drink. This experimentation is not just for the mildly curious, but readers unafraid to microwave mayonnaise will find many ideas here.
©2006 Columbia University Press (P)2008 Audible, Inc.
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Customer Reviews

Most Helpful
2 out of 5 stars
By Brian on 23-12-08

Yawn

As a preface, I have not finished listening to this audiobook. It was absolutely NOT what I was looking for. I was expecing it to be mostly about food science, chemistry, how food works - and how those principles apply to cooking. This book is much heavier on history and florid prose. I put it down after a couple hours - too much a danger to driving.

It may be a good book for what it was intended for - but I say no thank you.

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5 of 5 people found this review helpful

5 out of 5 stars
By Mary on 12-03-10

If you love science and you love cooking.....

this book is for you! Dennis Holland is the perfect narrator for the rather dry and repetative nature of conventional scientific study! I'm on my third listen....So cool to explain the development of tannins in wine and butter's crystaline structure...very insightful and opens you up to new ideas for developing stocks and additions to creme anglaise....more of a fun read if you are a science nerd I'm sure!

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4 of 4 people found this review helpful

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