Queque little difficult, but interesting.

Return on chemistry concepts learned in high school, and even a little beyond, help in understanding the book.
The author, passionate, I listened with interest during a radio program seeking to popularize his knowledge, the fruit of extensive research, but it takes a little snag.
The school is far, far behind me.
From basic examples, the author explains scientifically what happens in the production of foods that can identify basic characteristics.
Important for professional chefs keen to rise, give and take for occasional cooks who after reading not cook an egg, mayonnaise not go up, not without tailor make a jelly, with a smile, reflections the book before the eyes.