The Science of Cooking

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Customer Review:
A perfect explanation.
This book is the perfect kitchen companion for the scientifically inclined cook. As one of a few books it explains principles instead of fixed recipes and explaining _why_ they work; this understanding allows the cook much more freedom in varying the recipe to taste without endangering the result. I personally prefer this style of cooking as it is much more creative and artful than mechanical.

And some of these results are surprising; who would have thought that chocolate acts like a plastic under pressure?

Peter Braham also explains the experiments which lead to these conclusions, so that every reader can repeat them; this is truely in the scientific spirit.

The author's English is very clear and well-written, and even a non-native speaker will enjoy reading this book as it is lightened with just the right amount of anecdotes.

I could only subtract a star from the rating because the book is too short and sometimes refers to particular British cooking, which is indeed hard to follow in Germany - but as this book qualifies for 6 stars, 5 is still adequate ;-)

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