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This book is great. It explains all about the science behind food. I Learn things like why we use eggs, why salt is so important, what flours react best with yeast, and how to make food taste better in general. I bought this book for my wife because we both love to learn about the why, and how behind things and she had check a copy out from the local library and we had in for over 3 months.
This was textbook for a college class, but it's so fun and interesting I didn't try to sell it after the class was over.
Verified purchase: Yes | Condition: Pre-owned
Alton Brown, America's Test Kitchen, and now Jeff Potter. I am an improv-style cook, and every new understanding of the science behind the art elevates my cooking. It also helps me explore fearlessly, with fewer "trash it and order pizza" moments. I also liked the interviews with gurus of cooking.
Awesome book!!! Is recommended for all the geeks who wants to start cooking. It is fun and have a lot of geek references...
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