This is a truly unique book that explains the fundamentals of cooking—such as “how our sense of taste works,” “how fats, proteins, and sugars change with temperature,” and “how cooking tools work”—from a scientific perspective. Since it’s nearly 500 pages long, it took me several years to finish reading it, but it satisfied my curiosity while helping me improve my cooking skills—making it the perfect book for someone like me who loves both cooking and science. Since reading this book, cooking...
