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I didn't realize the book would come without the dust jacket.....it's not a huge issue, but the title is only on the spine, not on the cover. So my highschooler will now decorate this book before using for high school cooking chemistry.
Verified purchase: Yes | Condition: Pre-owned
This book has a lot of the same great scientific information that the first book has. But the words don't have a good flow to them like What Einstein told his cook 1. It seems very choppy. The words just don't flow like they should so reading it is some what difficult. I had to really concentrate on what I was reading to understand it. However, it is still and excellent book with great references in it.
Poorly organized in terms of helping you find info on a particular issue. Writing style is interesting within each topic, but generally unsatisfying on the whole. I read that the first one was good and this one sucked, so maybe you should keep looking for the first one, which I've never seen so I can't comment. A better book is Cookwise, though it could be better, too!
Verified purchase: Yes | Condition: Pre-owned
This book is good for those who are in the culinary field, or chemist who just want to know the reasons for preservatives in food to why and how certain temperatures affect coffee beans and tea leaves.
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