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Newest Cookery Reviews (view source)
Revision as of 08:06, 27 September 2017
, 08:06, 27 September 2017no edit summary
[[Category:Cookery|*]]
[[Category:New Reviews|Cookery]] __NOTOC__<!-- Remove -->
{{newreview
|author=Marty Jopson
|title=The Science of Food: An exploration of what we eat and how we cook
|rating=4
|genre=Cookery
|summary=I've always believed that if you understood ''why'' something worked in a particular way it was very easy to remember ''how'' it worked and what you needed to do. The food we eat is no exception to this rule and ''The One Show'' resident scientist Marty Jopson has undertaken to explain how things work in the kitchen - and he covers everything from the type of knives we use through to the food of the future. Best of all, he does it in language that even a science illiterate like me can understand.
|amazonuk=<amazonuk>1782438386</amazonuk>
}}
{{newreview
|author=Vicky Hayward
|summary=I've always been in awe of people who can make great desserts - the ones which taste amazing AND look stunning on the plate. I have used [[The Roux Brothers on Patisserie by Michel and Albert Roux]] (that's Michel Roux senior, by the way and not his son) but I found the book almost pernickety in some of its requirements and I've long wished for a book which was rather more relaxed and aimed at the home cook rather than someone who aspired to be a professional chef. ''Patisserie at Home'' seemed to fit the bill.
|amazonuk=<amazonuk>1849753547</amazonuk>
}}