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Molecular Gastronomy: Scientific Cuisine Demystified Hardcover – Import, 29 May 2015


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Product details

  • Hardcover: 320 pages
  • Publisher: John Wiley & Sons (29 May 2015)
  • Language: English
  • ISBN-10: 111807386X
  • ISBN-13: 978-1118073865
  • Product Dimensions: 22.5 x 2.2 x 28.5 cm

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Amazon.com: 4 reviews
16 of 21 people found the following review helpful
A Complete And Utter Disappointment 8 April 2015
By ThePieGuy - Published on Amazon.com
Format: Hardcover Verified Purchase
I have dropped the rating to the lowest possible, I would give it a zero if I could. The book is full of errors:

Example 1. 48 TABLE 4.1 PH SCALE is reversed. Gastric Fluid, Lemon Juice & Vinegar are acids not bases. Just imagine how your recipes would turn out?

Example 2 APPENDIX WEIGHT CONVERSION CHART 1 OUNCE = 437.5 GRAMS, Really?? Where??

Unless you have a good Chemistry & Mathematics skill set, are fluent in working both English & Metric units I would avoid this book, Your kitchen skills will be tested. The most distributing aspect of this book is it is intended to be used as a text book. Obviously Wiley's proofreaders need to return to school. Wonder if this book is published by Wiley E Coyote of Looney Tunes!

Give yourself plenty of time and opportunity when testing these techniques and recipes. I am seriously considering returning this book. I do not believe that I can trust the contents of the book to be accurate.

After the long wait for this book to be release it has turned out to be A Complete And Utter Disappointment
1 of 1 people found the following review helpful
Two thumbs up! 19 May 2015
By Beth Rosenthal - Published on Amazon.com
Format: Hardcover
An outstanding and well-organized manual for professionals who want to explore modern cooking.
The highlights of this title are the step-by-step photographs and descriptions which make it very comprehensive and easy to follow.
It's really very practical and well organized, written in plain language easy to understand. There are few mistakes that need to be corrected but I'll highly recommend it and I hope that schools will adopt it in their curriculum.
2 of 3 people found the following review helpful
Recommended to all chefs, culinary student & foodies alike 8 May 2015
By JapanChef - Published on Amazon.com
Format: Hardcover
Incredible photography with easy to follow recipes and the best part is they work! Thanks Pie Guy for the heads up about the typos. I guess first editions tend to have those just like modernist cuisine did.

The information on the stabilizers and thickeners were very well done. A bit long to read but for those who are interested in new ingredients there is a lot of great information.

I'd recommend it to all chefs, culinary student & foodies alike
6 of 10 people found the following review helpful
This book will be a good option who would like to interesting about a molecular ... 23 April 2015
By Bora Shin - Published on Amazon.com
Format: Hardcover
This book will be a good option who would like to interesting about a modern cooking techniques as very well organize by step by step with every single item rather than modernist cuisine from my personal side. Strongly recommend to all! Check it out!!

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