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murphys_bee's review against another edition
informative
medium-paced
3.5
Maybe it was the audiobook but I couldn't get into this one. The information was interesting but it wasn't presented in a way that I thought was very effective.
ashleyozery's review
1.0
I learned some interesting facts from this, but was expecting a cooking book with chemistry and ended up with a chemistry book with cooking. Perfect for the chemist in your life! Too technical for me.
andrewbenesh1's review
5.0
A fascinating read examining the chemical reactions and properties that determine what we eat and how we cook. I'd say this book is about 80% chemistry and 20% cooking, but it's approachable and engaging.
tori430's review
4.0
The book is sectioned by chemistry topic rather than food topic, helpful for a chemistry teacher! Good information and the molecular structures were helpful. Was less about how the chemistry affected cooking than I hoped but all around good. Written more for the chemist than the cook.
chaos_carrie's review
3.0
More like 3.5 ⭐️. The content of this book was super interesting and expanded on things I’ve learned over 15 years of working in restaurants and bakeries. The voice it was told in was a bit blah, very technical and textbook-like. Maybe I should expect that when I grab a book on food chemistry, but either way, I still enjoyed reading and will reference for recipes in the future!
jen1110's review against another edition
3.0
3.5 stars
I knew a lot of this already, due to a misspent youth in grad school. It's still interesting, but nothing earth-shattering....but I'm not the right audience to be blown away be the insights within.
I knew a lot of this already, due to a misspent youth in grad school. It's still interesting, but nothing earth-shattering....but I'm not the right audience to be blown away be the insights within.
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