Reviews

Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine by Pia Sörensen, David Weitz, Michael Brenner

jdlinn's review

2.0

Very surface level. Save your time and money if you've taken an undergrad general chemistry course and have read anything by Harold McGee or Hervé This.

breadandmushrooms's review

informative fast-paced

2.75

rchenko's review against another edition

slow-paced

3.5

uti_survivor's review

3.0

pretty good overview of food science. gave me a good sense of what this world is but ultimately feels a bit surface level - but good for a novice like me

jrfinney's review

3.0

Very interesting. A lot of ridiculously complicated recipes!