REALLY explained the kitchen!

I have a whole library of cookbooks. The kitchen explained Gilles Charles is the only book I've read from the first to the last page, where each page is a true lesson in the kitchen of Physics, very simply and clearly explained.
I finally understood the why of things. And when you understand the why, the kitchen becomes a simple ...
I did not think you could find so many explanations on things as 'banal' that oxidation of certain fruit on the coagulation of eggs, meat color change etc etc.
In addition to being a reference of "how it works" culinary, there are hundreds of fully detailed recipes (and divine!) And thousands of reference revenue items (eg how to make butter in anise or grout dried tomatoes) etc etc.Je pass the thousands of pictures of dishes on offer from these standard recipes. (small flat, recipes of these dishes are not offered in this book)
I will be full when I said (and this is for all my books editions BPI) is solid and really well connected, to withstand any test
So do not hesitate, at this price it is given. And if I can allow me I would like to say Congratulations to author Gilles Charles.