![]() ![]() The likelihood of this information being obsolete is probably low. There are a variety of cooking methods that use science to prepare food today such a Sous Vide with having a steak encased on plastic and placed in a temperature stable environment. Cooking methods might change, but the science does not. The book is relevant and holds the interest. The accuracy of the book is both excellent and the explanations are fairly easy to understand. The one thing I will take from this book is Kilogram mass comes from a measure of a cube of water at. For example the information on measurement not only gives the measurement values, it gives a background on what each measure is visually. The book is accurate and gives a concise and accurate picture of the chemistry behind the different aspects of cooking. I just feel that it needs more food/culinary related examples. The information is accurate, concise and easy to understand. I think of Alton Brown videos about the science behind the cooking/baking process. If I were to use this book it would be for a Food Science Course to instruct students on the science aspects of culinary. ![]() ![]() There are more typical examples you would find in a Chemistry Course. What it is lacking is more relation to cooking. The book has extensive coverage of the Chemical reactions, measurement, atoms, etc. Reviewed by Lisa Campbell, Instructor, Eastern New Mexico University on 12/10/21 Journalism, Media Studies & Communications +. ![]()
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