Howard Hillman's "Kitchen Science" and Robert Wolke's "What Einstein Told His Cook" are two books of largely similar information. Their titles foreshadow their different writing styles.
Both are very informative and worthy of keeping as a reference. Hillman uses a question and answer format and is direct and succinct. Wolke also uses the question/answer format, but he has more lively style, and the lengthier answers are rendered with much wit and humor. For the efficiency-mined reader, Hillman's book gives more bang. Wolke's book gives more reading pleasure.
Interestingly, they sometimes disagree. Hillman says that most alcohol added to dishes while cooking is… Read more
Howard Hillman's "Kitchen Science" and Robert Wolke's "What Einstein Told His Cook" are two books of largely similar information. Their titles foreshadow their different writing styles.
Both are very informative and worthy of keeping as a reference. Hillman uses a question and answer format and is direct and succinct. Wolke also uses the question/answer format, but he has more lively style, and the lengthier answers are rendered with much wit and humor. For the efficiency-mined reader, Hillman's book gives more bang. Wolke's book gives more reading pleasure.
Interestingly, they sometimes disagree. Hillman says that most alcohol added to dishes while cooking is… Read more
This book is a detailed chronicle of Waterhouse's life and many of his important works. The paintings are lavishly reproduced in large formats. It will satisfy the most demanding reader.
I loaned out this book from a library with the intention of scanning a few good pictures to learn from. I ended up marking up for scanning dozens of them that were too good to pass up. So I decide to purchase my own copy of the book instead.
If you are artistically oriented, this book will give you hours and hours of enjoyment, and if you spend time to read the text, which is well researched, well written and prodigiously informative, you will as soon become an authority of sorts on J. W… Read more
