This book by Hervé This fit my objectives: it taught me what the Maillard reaction, what are the principles which govern the preparation of mayonnaise, for the making of sauces, to the success of blown. ..
If you have the same form of curiosity than me, this book is for you. No need to buy another (Pots and specimens elementary Treaty of cooking, etc.): Hervé This belongs to this category of authors too common that rewrite endlessly the same texts, with some variations. I had bought a number of his works, and am separated. I only kept "Secrets of the pan", in my opinion the best of the lot, and "gourmet Revelations", more like a traditional cookbook.
