A remarkable book that reveals the techniques and why the reactions of the products used in the kitchen. I had bought before, "the professional kitchen", thinking that the author, best worker in France, would offer something sparkling. In fact, it is not without interest, but it is very plane-plane. "Cooking Explained" details everything in a certain way, until cooked properly (low) temperature, indicating for each food to achieve the degree heart. This book offers the opportunity to dig (or not) each subject after explaining the basic technique. A must for discerning enthusiasts or simply amateurs. It became my bedside book!
