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jim262
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Post subject: Re: Geek vs. Geek vs. Geek  Posted: Wed Oct 31, 2012 1:25 pm |
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Joined: Wed Apr 27, 2011 3:27 pm
Posts: 526
Location: Finger Lakes Wine Country
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While I think a bit more effort was put into this volume than just cutting and pasting existing text and recipes, long time subscribers to Cook’s Illustrated will recognize the science and the recipes. Depending on one's point of view, that could be interpreted as recycled material that is not worth spending money on, or it could be viewed it as a valuable compilation of cooking techniques and companion recipes that will be used often to refresh a failing memory.
No matter what one’s point of view may be, The Science of Good Cooking is aimed at curious cooks who are beginning their journey and is not a graduate level course.
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Jim
Weights of Baking Ingredients
Last edited by jim262 on Thu Nov 01, 2012 6:14 am, edited 1 time in total.
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Cubangirl
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Post subject: Re: Geek vs. Geek vs. Geek Posted: Wed Oct 31, 2012 8:52 pm |
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
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I got it for my iPad because I don't have my cookbooks or magazines when I travel, so it is a nice reference/refresher. So far what little time I've spent with it, I like the organization.
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Alina
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