The Science of Cooking Hardcover – Illustrated, 4 Oct. 2000

good book, interesting, worthy read.

very interesting book with lots of informations.

The contents of the book are fascinating, and Peter enlivens thing with his personal narrative on occasion. Unfortunately his style is a little dry but the amount of information packed into this book is well worth the effoprt involved in reading it. Peter is a superb lecturer and if you get the chance go to one of his food science days run occasionally at Bristol University. Not only will Peter make ice cream using liquid nitrogen (beating Heston Blumenthal by many years) but will also freeze and shatter his tie for the amusement of his audience. Then you get to eat the practical.

Bought as a present. Was avidly read and is still being enjoyed

This book is very different and thought provoking - if you like science.

I'm studying food science at uni and this is a huge help for the basics.

Excellent book that describes cooking in a really informative manner. Really lets you know why you should do certain things in the kitchen. However DO NOT TRY AND BUY THIS BOOK FROM MONTEIL BOOKS. THEY 'LOST IT IN THE POST' and they did not replace it as they 'had no more in stock' and they also did not refund me my money. Buy it from someone else.

Very technical but fascinating