Modernist Cooking Made Easy Getting Started: An Introduction to the Techniques, Ingredients and Recipes of Molecular Gastronomy

inside the book there is all black and white pics . Its hard to identify what the dish is. Atleast , food pics should be colourful. It seems like some one has xeroxed it and sent it to me. Now a days even 50 rs book you purchase has colour ful photographs in it. i felt 1728 rs which i paid is not worth.

This book covers the rudiments of molecular cooking and, in fairness, its title is "Getting Started". Having said that it appears to be made with an amateur John Bull printing kit. The photographs are in black in white with a minimum contrast which makes them close to useless in conveying the required visual information to the user. The chemistry is well set out, but is the basic stuff. Very few hints or tips to limit the chances of failure. Altogether this book is useful, but is it worth the money, well...… This is all the more frustrating that Jason Logsdon is clearly a serious expert. Just google his other contributions. Come on Jason! let us see you shine.

Just scratched the surface of this book and its been quite helpful. The recipes are a great springboard and the breakdown of ingredients and weights and measures has been invaluable.I was a little disappointed by the b & w photo's though as the only colour plates is the front cover.Nevertheless a worthwhile investment and it is exactly what it says an introduction to molecular gastronomy.

logsdon has done a nice job overall of introducing these techniques to newcomers to so-called modernist cooking techniques. the one problem i have with this author -- and many others from the u.s. -- is the use of american measurements. get with it and start using metrics or at least offer them alongside the american ones. it's a pain having to go and translate these F temps to C at every turn.

A good introduction to the subject, lots of helpfull info, but the photos are a let down, all in black and white so you cant really see the food fully, would of liked full colour photos, hence the 3 stars

Excellent book of introduction to the several modern cooking techniques. Good recipes as examples of these techniques. Too bad the photos are not of best quality and in color.