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R**B
Very interesting reading but the recipes are not so inspiring
It is very interesting to read about the research of the contributors and their stories about the recipes, but the recipes themselves are not particularly inspiring to a home chef with a science-related doctoral degree and a copy of Modernist Cuisine. I'm fine using SI units in the kitchen, and I even have an analytical balance to measure herbs and spices, but using SI units just for the sake of using them (measuring solids in mL, for example) irritates me. Granted, as a doctoral candidate I can completely understand a person making sauce for pasta starting with ketchup, but once life gets a bit better after doctoral studies I would hope one would go back and figure out how to make something better using fresh (or canned) tomato. If you are looking for real food science and recipes I would highly recommend "The Kitchen as Laboratory" by Vega et. al.
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