The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen (Revised and Updated)

Name: The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen (Revised and Updated)
Price: 21.99 USD
Availability: InStock
ISBN: 9780618249633

✍️ Hillman, Howard

Reader Score

4.4

(1 review)

$21.99

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Cooking & Technique

📚 EDITORIAL REVIEW

“Curious home cooks who love experimenting will thrive here. You need patience and a standard kitchen setup; recipes focus on technique over quick meals. Novices seeking foolproof dinner shortcuts might find the deep dives into food chemistry tedious.

— Editorial Team

Author

Hillman, Howard

📚 all books by this author →

🏛 Harvest Publications 📅 2003 📔 Paperback ISBN: 9780618249633

📝 Description: The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen (Revised and Updated)

Hillman addresses fascinating questions such as why heirloom fruits and vegetables taste better than supermarket varieties, why dry rubs impart more flavor to meats than marinades do, how weather conditions affect outdoor grilling times, and how food science is altering what we eat in restaurants.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

This suggests the book may function more as a conceptual guide than a step-by-step manual. It does not suit readers seeking rigorous academic chemistry texts or those looking for extensive regional cultural narratives. The tone appears practical and question-driven, which might feel dry to cooks who prefer narrative-driven food memoirs. Without knowing the specific structure of this revised edition, its value relies entirely on the promise of clarified kitchen logic rather than culinary storytelling.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

Curious home cooks who love experimenting will thrive here. You need patience and a standard kitchen setup; recipes focus on technique over quick meals. Novices seeking foolproof dinner shortcuts might find the deep dives into food chemistry tedious.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

This suggests the book may function more as a conceptual guide than a step-by-step manual. It does not suit readers seeking rigorous academic chemistry texts or those looking for extensive regional cultural narratives. The tone appears practical and question-driven, which might feel dry to cooks who prefer narrative-driven food memoirs. Without knowing the specific structure of this revised edition, its value relies entirely on the promise of clarified kitchen logic rather than culinary storytelling.

❓ Frequently asked questions

Measurements use standard American units, though the focus is primarily on underlying concepts and ratios rather than rigid baking yields.

The concepts are accessible, explaining everyday cooking physics clearly without requiring professional culinary training.

📖 Who should read this

📜 Historical context

Rooted in the tradition of kitchen science, this work explores the fundamental principles behind everyday culinary techniques. Rather than focusing on a single regional cuisine, it examines the universal mechanics of food preparation, ingredient behavior, and the physical interactions that happen over stovetops and grills.