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Title: Only for real amateurs
Review: If you know absolutely no chemistry, have never read a cookbook, and have no powers of observation, you might like this book as a just-about-adequate introduction. But for a better-written, more interesting start on kitchen chemistry, try Arthur Grosser's "The Cookbook Decoder" or Hillman's book (sorry, can't remember the title)or "The Inquisitive Cook by Anne Gardiner and Sue Wilson. Then move right on to McGee. The rest is history!
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