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The ultimate cookbook from the Valrhona school for chocolate makers, featuring a dozen essential techniques and seventy easy-to-follow recipes. From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or soufflé, this book offers the home cook an authoritative master class in working with chocolate. A dozen essential step-by-step techniques for mastering the artisanal skills of a chocolatier, such as ganache for hand-dipped candy, classic molds, and chocolate pastry cream. Seventy recipes are arranged by texture—moist, velvety, unctuous, crunchy, creamy—and make it easy to perfect the ideal chocolate delicacy for every occasion. The recipes range from mendiant candies to truffle hearts, from bittersweet panna cotta to warm chocolate tart, from coconut bars to fondue, and from classic pastries such as madeleines, brownies, and cupcakes, to more exotic delights like Klemanga, Pineapple-Mango-Coriander tart, or chocolate tea. Chocolate Master Class is an essential reference for chocolate lovers.

• Sales Rank: #103712 in Books
• Published on: 2014-10-14
• Released on: 2014-10-14
• Original language: English
• Number of items: 1
• Dimensions: 9.78" h x .98" w x 7.91" l, 1.25 pounds
• Binding: Hardcover
• 192 pages

About the Author
Frédéric Bau, founder, creative director, and executive chef of l’École du Grand Chocolat Valrhona, is widely regarded as one of the best chocolatiers in the world. He previously worked with Pierre Hermé at Fauchon. Julie Haubourdin is a professional pâtissière and former member of L’École du Grand Chocolat Valrhona. Clay McLachlan’s photographs have been featured in Food & Wine, Condé Nast Traveler, Gourmet, and Wine Spectator, as well as in Beyond the Bread Basket, French Cooking: Essential Recipes and Techniques, Fine French Desserts: Essential Recipes and Techniques, and Cooking with Chocolate: Essential Recipes and Techniques. L’École du Grand Chocolat Valrhona is a world renowned training center for the art of patisserie and chocolate.

Most helpful customer reviews

32 of 33 people found the following review helpful.
"The majority of the recipes in this book were previously published in COOKING WITH CHOCOLATE: ESSENTIAL RECIPES AND TECHNIQUE"
By P. Aikwanich
"The majority of the recipes in this book were previously published in COOKING WITH CHOCOLATE: ESSENTIAL RECIPES AND TECHNIQUE" which was published in 2011.

There was no indication of this on the page and I bought this book not knowing the contents are pretty much the exact same. This book is much smaller in size with less recipes. If you are thinking of buying this I would strongly suggest you get the 2011 one instead. The design and layout of COOKING WITH CHOCOLATE is much more pleasing to look through and also when comparing the same recipes I find that CWC offers some useful notes that are omitted in CMC.

6 of 6 people found the following review helpful.
Great book for experienced bakers and chocolate makers!
By nlgay53
A very nice recipe book for the home baker and chocolate maker. I feel that the user must have a working knowledge of baking and chocolate world. Not really for beginners. Contains great recipes, photos and instructions but not much on technique or the ins and out of working with chocolate. I have experience and love the recipes.

0 of 0 people found the following review helpful.
For apprentice home confectioners like myself!
By Amazon Customer
Beautiful addition to my collection of confectionery tomes. Plenty of new techniques, styles and tastes.

See all 11 customer reviews...

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For courses in Working Relations and Job Search, Professional Career Relationship Development, Workplace Skills and Job Search, and Work Experience/Internship.

Blends résumé /job search topics with expected workplace relations, including in-demand soft skills

Professionalism, 4/Eprepares students for their first professional job, providing career planning tools, expected behaviors, and soft skills essential for career success. Ample exercises and activities help students immediately apply concepts and materials for transitioning from the classroom to a work environment. Three pillars for professional success–life planning, workplace skills, and career planning–are emphasized throughout. Students learn to connect personal, professional, and financial goals and understand how these goals ultimately contribute to career success through the creation of a life plan that addresses short- and long-term personal, professional/career, and financial goals. Recognizing that attitude, communication, and human relations are the keys to surviving in today’s challenging, competitive, and uncertain workplace, students will develop practical human relations skills with a primary emphasis on soft skills and expected workplace behaviors; and are provided detailed career planning tools that focus on job search strategies, résumé package development, and interview techniques.

 

Also Available with MyStudentSuccessLab™

This title is also available with MyStudentSuccessLab–an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Within its structured environment, students practice what they learn, test their understanding, and pursue a plan that helps them better absorb course material and understand difficult concepts.

 

Note: You are purchasing a standalone product; MyStudentSuccessLab does not come packaged with this content. If you would like to purchase both the physical text and MyStudentSuccessLab, search for:
0134039505 / 9780134039503 Professionalism: Skills for Workplace Success Plus NEW MyStudentSuccessLab - Access Card Package, 4/e
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MyStudentSuccessLab should only be purchased when required by an instructor.

• Sales Rank: #39136 in Books
• Published on: 2015-01-08
• Original language: English
• Number of items: 1
• Dimensions: 10.60" h x .60" w x 8.40" l, .0 pounds
• Binding: Paperback
• 312 pages

Review

As I say to my students "it's a keeper"! The textbook and all support material are invaluable to effective training overall professional skills in preparing students for the realities of the workforce.

-- Heidi Lee Arrington, University of Hawai'i - Kapi'olai Community College

 

I think the variety of information is the biggest strength as there is a lot of activities and assignments for all students. The materials were very well produced.

-- Zachary Stahmer, Anthem Education Group

From the Back Cover

Pearson’s MyStudentSuccessLab™

IMPROVING RESULTS

For over 10 years, instructors and students have reported

better grades through increased engagement and

real-time insights into progress.

 

ENGAGING EXPERIENCES

MyLab is designed to reach students in a personal way.

engaging learning and practice opportunities lead to

assessments that create a personalized study plan.

 

With millions of students registered annually, MyLab is the

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About the Author

Lydia E. Anderson has a master’s in business administration with an emphasis in marketing. In addition to years of corporate marketing and strategic planning experience, she has been teaching for over eighteen years in both community college and university settings. She is currently a tenured faculty member and former chair of the Business Administration and Marketing Department at Fresno City College in Fresno, California. She also serves as an adjunct professor at California State University, Fresno. Her teaching areas of expertise include human relations in business, management, supervision, human resource management, and marketing. Ms. Anderson is also active in (California) statewide business curriculum development, student success and enrollment management initiatives, and in Academic Senate. She regularly consults with corporations on business topics relating to management and marketing to ensure currency in instruction.

 

Sandra B. Bolt has a master’s in business administration with an emphasis in human resource management. She has been teaching in the college setting for over twenty-four years. She is currently a tenured faculty member and past chair of the Business and Technology Department at Fresno City College in Fresno, California. Her teaching areas of expertise include workplace relationships, office occupations, office technology, résumé/interview, business communication, document formatting, and computer applications. She currently serves as the Secretary/Treasurer of the State Center Federation of Teachers. She has extensive secretarial, treasurer, and leadership experience and has served as a computer applications trainer. She has led personal financial management sessions for community groups. She has been a volunteer guest speaker at professional conferences and high school career fairs, in addition to her involvement with committees and student functions at Fresno City College.

 

Both authors have used their professional, educational, and personal experiences to provide readers with contemporary, realistic stories and challenges experienced in a typical workplace.

Most helpful customer reviews

3 of 3 people found the following review helpful.
Well organized
By landshark32875
Of course i wouldn't call a textbook entertaining, but the content is well organized and easy to understand. I think it would be pretty much impossible to misunderstand something after reading. Sometimes, the information seems like it would be something like, "well of course nobody would ever do that".

At least with this book, I feel confident that they pretty much covered everything when it comes to workplace etiquette and there is lots of useful information. Before a big interview, the book will come in handy to function like a checklist as to how I should prepare.

2 of 2 people found the following review helpful.
Review on Professionalism
By Melissa Bertelson
This book arrived timely for my studies and was in great shape as advertised. The book itself is informative and has strengthed my leadership skills after reading it.

1 of 1 people found the following review helpful.
Skills for Workplace Success
By Dawn Pingel
I liked this book because it gave specific ways to do things when filling out resume's, going for job interviews, and explained things in details easy to understand. I needed this book for a college class, and was impressed by it. I think it's a book worth keeping for future needs down the road.

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• Published on: 1996
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This is a newly re-edited edition of the novel (26 June 2016).

The final, concluding part of the Fractured series - book one, Fractured, is currently free.

After escaping the life that was determined to never let her go, and leaving behind the man that coaxed her from the darkness, Kara is back to living a solitary life. Hiding away, once again, she is living in isolation, forging an existence from the torn shreds left behind.

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Please note, this novel contains serious adult content and descriptive sexual scenes.

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• Sales Rank: #149738 in eBooks
• Published on: 2015-08-14
• Released on: 2015-08-14
• Format: Kindle eBook

Most helpful customer reviews

1 of 1 people found the following review helpful.
I did not think i could hate kara more than i already did
By Amazon Customer
I had to stop reading this one. I did not think i could hate kara more than i already did. Wow! I literally put this book down and really decide if i could continue even though she is the worst person i have ever read in a book. We start with her going on and on for chapter after chapter about how her soul is deatroyed. Ok, we get it, you are in agony! Then i have to listen to her YET AGAIN blame sloan for not coming to get her after the umpteenth time she has ran and not answered his call, messages or contacted him or any of the other people and told them all to stay away. So here we are kara is blaming him for not tracking her down and making her come home. The only way Kara would be happy is if he throws himself at her feet and and worships the ground she walks on, all while telling her he is to blame for everything. And i did not know if i could stand to read another "i ran and ran from him and the look in his eyes" how many times is she gonna lose it and fall to her knees and cry? How many times do i have to hear her talk about how her heart is broken yet she is the one that screws everyone over. I am sorry i had not one single ounce of compassion for this character. I kept reading because i loved all of the other characters. Sloan was fighting an up hill battle with this woman and the drama she created in her wake. I loved Walker and all the boys. I dont understand how Deacon was not in prison after the first or second book. I am sure she will get kidnapped for the 4th ot 5th time if i decide to keep reading. But to tell the truth i dont really care what happens to kara.

1 of 1 people found the following review helpful.
The Fractured Series
By Elizabeth James
These books were extremely frustrating. Sometimes I would have to go back a few paragraphs thinking I missed something, but no, it was just a random statement that made no sense. I would have given up on the series early on but I need to finish what I start so I suffered thru.

1 of 1 people found the following review helpful.
Love the series but found this book a bit confusing
By SAB
Love the series but found this book a bit confusing. At times I had to go back and reread section. All and all it was a good book.

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Modern society is beginning to re-examine its whole relationship with animals and the natural world. Until recently issues such as animal welfare and environmental protection were considered the domain of small, idealistic minorities. Now, these issues attract vast numbers of articulate supporters who collectively exercise considerable political muscle. Animals, both wild and domestic, form the primary focus of concern in this often acrimonious debate. Yet why do animals evoke such strong and contradictory emotions in people - and do our western attitudes have anything in common with those of other societies and cultures? Bringing together a range of contributions from distinguished experts in the field, Animals and Society explores the importance of animals in society from social, historical and cross-cultural perspectives.

• Sales Rank: #3741599 in Books
• Published on: 2011-11-04
• Released on: 2011-11-04
• Original language: English
• Number of items: 1
• Dimensions: 11.69" h x .54" w x 8.26" l, .90 pounds
• Binding: Paperback
• 238 pages

Review
'For those interested in the history of cultural and ethical aspects of animal use, this book provides a wealth of diverse material. The book consists of ten chapters, six on historical aspects of human-animal relations, three on contemporary issues, and a concluding commentary. The book is enriched by excellent design and graphics.' – Applied Animal Behaviour Science

'For those interested in the history of cultural and ethical aspects of animal use, this book provides a wealth of diverse material.' – David Fraser

From the Back Cover
Over the millennia, human relationships with animals have taken some extraordinary forms. Animals have been worshipped as gods, reviled as evil spirits or as symbols of human depravity. They have been cruelly mistreated as mindless automata, tried and executed for criminal acts, and welcomed into our families as loved companions. And because we have always lived at their expense, animals have also provided a rich and disturbing source of moral conflicts and paradoxes. Nowhere is this more apparent than in the industrial West. Our society is re-examining its whole relationship with animals and the natural world. Until recently, issues such as animal welfare, wildlife conservation and environmental protection were considered the domain of small, idealistic minorities. Now, they have become matters of widespread public and political concern. But is this sudden explosion of interest in the plight of non-human animals purely a western phenomenon without cultural parallels or historical precedents? Or are our current concerns about animals simply the most recent manifestation of an ancient and recurring human preoccupation? Animals and Human Society seeks to answer these questions through a wide-ranging historical, cross-cultural and contemporary reappraisal of human attitudes to animals. The distinguished contributors to Animals and Human Society draw their insights from a variety of disciplines. The book will therefore be of great interest to students of anthropology, sociology and history, as well as to all those concerned about the current status of animals and nature.

About the Author
Aubrey Manning is a Professor of Zoology at University of Edinburgh. James Serpell is at the University of Cambridge.

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[K384.Ebook] Free Ebook Ralph Gibson: Nude, by Eric Fischl

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Perfectly intimate: The infinite subtlety of the female form   "A photographer once said that beauty in women is endless. Perhaps it was I who said it. [...] I love photographing women and could say that the form of the female body is absolute and perfect." —Ralph Gibson

Master photographer Ralph Gibson returns with an exquisite collection of nudes, combining the best of his work with an in-depth interview by Eric Fischl. Strikingly graphic, meticulously composed, and loaded with subtle provocations, Gibson’s mysterious, dreamlike images pay homage to greats such as Man Ray and Edward Weston, while continually pursuing new frontiers.

First published in TASCHEN’s limited edition — now available in this standard hardcover edition!

"Ralph Gibson practices the nude like a musician tireless rehearsing his scales. Now the unclassifiable photographer has gathered together the fruits of more than forty years of work in a lyrical, poetic and highly collectable book. (...)...a beautiful, imposing book (...)."
—NUMERO, Paris   Text in English, French, and German

• Sales Rank: #834130 in Books
• Brand: Brand: Taschen
• Published on: 2012-12-30
• Original language: English, French, German
• Number of items: 1
• Dimensions: 10.55" h x 1.54" w x 14.06" l, 7.52 pounds
• Binding: Hardcover
• 368 pages

Features

• Used Book in Good Condition

Review
"A photographer once said that beauty in women is endless. Perhaps it was I who said it. [...] I love photographing women and could say that the form of the female body is absolute and perfect. (Ralph Gibson) "Ralph Gibson practices the nude like a musician tireless rehearsing his scales. Now the unclassifiable photographer has gathered together the fruits of more than forty years of work in a lyrical, poetic and highly collectable book. (...)...a beautiful, imposing book (...)." (NUMERO, France)"

About the Author
Ralph Gibson began taking pictures while in the U.S. Navy in the 1950s, and later assisted Dorothea Lange and Robert Frank before establishing his own studio in New York. The recipient of NEA and Guggenheim grants, Gibson was made an Officier de l'Ordre des Arts et des Lettres by the French government in 1986.

Eric Fischl is an internationally renowned figurative painter and sculptor. Born in New York and educated in Arizona and California, he is currently based in the New York area with his wife, painter April Gornik.

Most helpful customer reviews

7 of 7 people found the following review helpful.
Excellent Follow up to the Original
By fceexp1
This is the more accessible (from a cost perspective) to the classic "Nude" book by Gibson. I actually own both. I purchased this one because I wanted to be able to enjoy the book without damaging the original, limited edition version. Make the no mistake, this new version is a first class book and the quality is to the highest standards. The images are exquisite and show the details of a woman's body, both in parts and in total. This book is one that you will keep.

4 of 4 people found the following review helpful.
...I love it!
By Ho Ansue
As an amateur fine art photographer, I very love this book and photoes on this book really refresh my mind and idea on next photo session...I love this big book! As same, I do really want Amazon will pay attenton on big book wrapping like this for international buyer cuz I got this book torn.

1 of 2 people found the following review helpful.
Big and beautiful
By wiredweird
Gibson's retrospective includes decades of his work - this 2012 edition includes, for example, photos that appear on the covers of books from the 1970s and 80s. The human figure is timeless, though, and the images have stood (and I'm sure will stand) the test of time.

Given the range of images and styles he presents, it's hard to sum up this whole collection in any one phrase. Instead, i found many individual details to enjoy. The first two-page spread in this book (I wish there were page numbers) demonstrates that clearly. The composition as a whole captures the curves and grace of a woman's figure. On close examination, though, a few small wrinkles remind us of the model's humanity. And, in a touch I find very attractive, the tiny, pale hairs on her skin sparkle in the light. This figure isn't some airbrushed, stylized impossibility - it's a real, unique person. Throughout the hundreds of photos offered here, that same sense comes through. Those little differences of curve or shape, fold or mark, breast or genital detail matter, and distinguish each woman from every other.

The book, as an object in itself, is beautifully made, too - a fitting vehicle for the exceptional art within. Finely printed on heavy, opaque paper, it's as much a pleasure to hold as to view. So why haven't I given that last star? Somehow, the images lack drama. Other photographers do more with the body's sculptural potential, or with mood, or with poses and perspectives that present a new look at the familiar human material. I like the work here, make no mistake, but did not feel that I'd learned something new in seeing it.

-- wiredweird

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Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing -- using food science to bring flavor, texture, taste and aromas to recipes in new ways.

This book teaches the experienced home cook how to practice dozens of the most common methods used in molecular gastronomy. Clear and easy-to-follow step-by-step photographs demonstrate each technique so cooks can practice the unique skills and presentation concepts. Techniques that require special equipment are shown with their closest domestic equivalents.

In addition to a brief history of molecular gastronomy, how it works, ingredients used and important safety rules, the book includes techniques and recipes as follow:

• Sous-Vide -- "Under vacuum" cooking, e.g., Confit salmon with pomme puree and squid ink
• Transglutaminase -- "meat glue" e.g., Salmon and lemon sole terrine
• Dehydration -- e.g., Beet powder and black olive "soil"
• Centrifugal Cooking -- e.g., Clarified watermelon cocktail
• Evaporation -- How to make mouth-watering syrups and beverages without artificial flavorings
• Rapid Infusion -- How to infuse flavors into liquids, e.g., Celery ice cream
• Adding Smoke -- e.g., Smoked chocolate mousse
• Spherification -- e.g., Sweet chili bubbles with roast duck
• Carbonation -- How to intensify the flavors and aromas of foods
• Foams and Airs -- e.g., Shellfish bisque with a lemongrass foam
• Hydrocolloids (gels, gums) -- Cured salmon with cucumber jelly
• Liquid Nitrogen -- For super-smooth sweet and savory ice creams
• Food Pairing -- An essential skill in molecular gastronomy
• Avant-Garde Presentation -- Inspiration and tips
• Multi-sensory Taste Perception - The five senses in molecular gastronomy.

Molecular Gastronomy at Home shows how with clear technical guidance, delicious and easy-to-follow recipes plus a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen.

• Sales Rank: #81405 in Books
• Brand: Brand: Firefly Books
• Published on: 2013-09-12
• Original language: English
• Number of items: 1
• Dimensions: 8.50" h x .88" w x 7.75" l, 2.10 pounds
• Binding: Hardcover
• 240 pages

Features

• Used Book in Good Condition

About the Author

Jozef Youssef is a highly acclaimed restaurant and private dining chef. He started his career working for Michelin-starred chef Hélène Darroze at the Connaught Hotel in London. He has since worked with several other renowned chefs and trained in molecular gastronomy with Heston Blumenthal. Jozef now works as a private chef in London, Dubai and Tokyo. He develops his menu concepts in his experimental kitchen called Odyssey and manages www.kitchen-theory.com.

Most helpful customer reviews

31 of 32 people found the following review helpful.
Mostly a brief overview of 15 techniques, several of which you can't do at home
By nsv
I've been reading a lot about molecular gastronomy, and most of the books have presented it as the science of cooking. They talk about techniques and ingredients and why certain results are produced, and how those results can be obtained at home. All of them discuss the unique equipment that is helpful or even required, and most of them give alternatives that are fairly inexpensive, or, better yet, available in many home kitchens.

This book almost reads more like a catalog of the cool hardware and ingredients that are available and that are required for every recipe included, plus several items and techniques that are discussed with no apparent expectation that the home cook should be able to try them. Even though I consider my kitchen fairly well equipped, there was only one recipe I could walk into my kitchen and make on the day this book arrived, and that one wasn't very appealing: Dried-Olive Soil. I've resisted the urge to try that one so far, somehow.

If you're planning on applying these techniques, here's a rough list of the less common ingredients and tools you'll need. Links are not my recommendations, since I don't own many of these items.

Technique 1: Spherification:
Sodium Alginate
Calcium lactate
Pipette or syringe
Slotted spherification spoon

Technique 2: Culinary Smoking:
Liquid smoke (Not the bottled stuff; the book instructs you to pass water through a chamber filled with smoke or to pass smoke through a tube into a condenser. That seems to be the function of the next item...)
The Smoking Gun by PolyScience
Wood chips
For cocktail recipes you'll also need a cocktail shaker.

Technique 3: Airs, Foams & Espumas
iSi Whipper
N2O and CO2 gas cartridges
Lecithin
Gelatin (plain)

Technique 4: Sous-vide Cooking (see comments for links to items)
Vacuum-packing machine (An alternative to allow use of home vacuum sealers is offered!)
Water-bath

Technique 5: Transglutaminase
Transglutaminase (meat glue)

Technique 6: Cold Gels & Fluid Gels
Gelatin
Carrageenan
Xanthan gum

Technique 7: Heat-tolerant Gels
Agar agar
Methylcellulose
Gellan gum
Syringe and plastic tubes

Technique 8: Dehydration
Dehydrator (One recipe can be dried in the oven for 24 hours instead)
Teflon mat or parchment paper
Piping bag

Technique 9: Rapid Infusion
iSi Whipper
N2O and CO2 gas cartridges
Very fine sieve, iSi brand recommended

Technique 10-15: Liquid Nitrogen, The Anti-Griddle by PolyScience, Centrifuge, Rotary evaporator (rotovap), Ultra-sonic homogenizer, Fermentation
(No recipes included)

You should also have a food processor, blender, and immersion blender on hand, as well as a scale that can measure in 1 gram units, and another that can measure in 0.1 gram units.

33 pages at the end discuss flavors, food pairing, and food presentation.

If you'd like to know how the chef at that amazing restaurant did that wonderful thing with a foam or a gel or spherification, this book is a great place to look. But I look for two things in molecular gastronomy books--techniques and recipes that make me want to be in my kitchen, and a solid understanding of the science behind the cool effect. Neither one leaped out at me here.

12 of 12 people found the following review helpful.
Great Entree to the World of Molecular Gastronomy
By A. Silverstone
There are few introductory molecular gastronomy cookbooks for the home chef.
Instead, there are a number of more daunting, complex and expensive tomes that are geared for the experienced amateur molecular gastronomist who has a few solid techniques under the belt, as well as a solid understanding of the theory.

Jozef Youssef seeks to fill that gap with this book. It is more an instruction manual with some illustrative recipes. Youssef gently introduces the home cook to the different equipment and techniques used in molecular gastronomy. Each recipe has icons for the equipment and tools needed, as well as both volume and more accurate weight measurements.
The first half of this book discusses techniques and includes recipes for dishes that do not require as much in the way of specialized equipment. The topics include spherification, smoking, foams, sous vide, transglutaminase (an intimidating enzyme name for culinary glue), and gels.

The second half is devoted to more esoteric (and often more expensive) equipment, and as such is divided into short discussions on each topic with fewer recipes. The subjects covered include centrifuging, rotary evaporation, use of the anti-griddle as well as flavor pairing and presentations.

This is a great guidebook, for the home chef who wants to dip a finger into spherification, foams, sous vide cooking, and wants to experiment and find out what this new field of molecuar gastronomy is all about. The recipes are usually simple and are meant to help you learn about the technique, which then allows you to develop your own recipes.

18 of 19 people found the following review helpful.
Doesn't meet the promise of the title
By Matt Hausig
This book showcases lots of very cool culinary techniques. Spherification, sous-vide, centrifuges, etc. Starting with the techniques most easily accessible to a home chef, it provides a basic background and one or two recipes showcasing the technique. About halfway through, the book gets into the realm of techniques that are only accessible to professional chefs such as reverse griddles. At this point its just a showcase, there isn't any effort expended in importing any of these techniques into a home setting.

In fact, there is very little advice as to the more accessible techniques either. There are some nice pictures, but outside of the few recipes, little insight about how to actually go about implementing the techniques of the book. While all of the non-home friendly aspects of molecular gastronomy are interesting, devoting so much space to them instead of beefing up the useful sections makes the whole book feel slight.

In sum, this is a nice survey of molecular gastronomy but it is far from being a useful guide.

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