This book is a good introduction to the "molecular chemistry" or a more rigorous approach to cooking: the food is chemistry and requires precision to master perfect cooking and observe the product. We learn various tricks (difficult to reproduce without suitable equipment), but we understand why we râté a particular cooking or why certain techniques are more suited to certain foods. Sometimes a bit technical, but the book well popularizes some scientific concepts through small drawings that make it all understandable. A good book in all!
