|LibraryThing:||Title:Molecular Gastronomy ISBN:978-0231-13313-5 (Add Book)|
"Molecular Gastronomy" debunks a variety of time-honoured rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes.
Very interesting stuff, this. Applying the scientific method to cooking, and he tells us the results of the experiments. Each chapter is quite short, covering one little thing, but there are a lot of chapters. One doesn't read this for the tips (though there are tips), one reads it for the general interestingness of it.