absolute requirement
i've been a chef for 30 years, studied food science and technology and worked in the food manufacturing industry....this book is a must for any chef or food technologist. not a cookbook but an explanation of cooking science and reason.
Amazing
This book is the definitive collection of answers to the question "why?" I can't recommend it highly enough.
A physicists's cookbook
I have little to add to all raving reviews, but to say that this physicist and food lover concurs. I like "whys", not only "hows" in cooking, and this work perfectly satisfies my curiosity.
However: the efforts to adjust formatting to Kindle are considerable, but they stopped halfway: TOC and index are live, sidebars are transformed into inserts, illustrations are in appropriate gray scale. But, there is no way to navigate *within* the very detailed index, rendering it rather useless; internal links are missing ("see p.nnn" are not active links and are therefore not only useless but annoying), and here and there garbled remains of page footers appear.
So, for content this book deserves clean 5 stars, but unfinished Kindle formatting lowers it to four.
Food and cooking
This book is the best book on ANY kind of cooking. It's not a cook book but a book on why foods do what they do when they are cooked. It gets more into the science of cooking over just a recipe book. If you're the type of person who wants to know how the chefs come up with these awesome recipes this will explain the theory behind the cooking. This will give you insight on building winning recipes. I highly recommend this book for ANYBODY who has aspirations of becoming a great cook.
Simply a "Must Have"
If you are serious about cooking, actually making food and not just following a recipe, then you must have this book.
(229 reviews)
