Culinary Reactions: The Everyday Chemistry of Cooking

Chemistry on the book is a bit boring, but fortunately the next time it happened in my kitchen I started to appreciate it. I like how it explains the effect of each part of a recipe. It's a fun read, and the flexibility it taught to adapt recipes is invaluable.

I find it very interesting the topics that attack in the book, the language used for the explanations is very informal, not so technical and easy to follow. The topics are very general and it covers a great amount of cooking topics, however it doesn't go in dept. It gives some curious experiments but it does not contain many recipes where to apply the knowledge

Good condition

Well, I like it a lot, but had to review my school chemistry. But there is a lot interesting stuff in there and it is broken down to basics. So if you have a recipe you can substitute one ingridient for the other (obviously :) ), but after reading this buk you know WHY you can do that. :) I've recieved it yesterday, and I'm half way trhough. If you're a food entusiast, like me, you should love it. If you're a trained chef, then you will probably know the stuff in that book already. There are really little recipes in there, from what I have seen to this moment. This book has a clear reread value, as you won't remember all of the ifs and whys from reading it once. So when you are up for an experiment you'll have to go back to this book, just for reminders.

Es el tipo de libros que resulta una delicia leer porque esta lleno de información interesante y tiene fotos muy buenas también. Claramente lo recomiendo.