The author tries to make us understand the "why" and "how" of the kitchen rather than chaining revenue centraines. I learned many things, but I think the book is not sufficiently clear: it lacks such photos with different types of cooking meat for the same so we can see the differences (that exists on some sites US as Test Kitchen) and sometimes the explanations seemed false to me compared to what I had read in the book "the kitchen is also chemistry" (very good book to learn the principles).
