Let's get this out the way first of all, its a beautiful book. The typography, the colours, the blocks (its almost like it anticipated the flat-design trend that we have seen the last few years). Visually, all the little touches are a delight.
But that's not the only reason I enjoy it. It's another book that nicely combines readable and accessible food science theory along side recipes (like The Foodlab). The book is broken down into 20 different techniques (maybe thats a bit of a stretch - its broken down into techniques and large/core ingredient groups) - covering water, salt, onions, acid, butter etc - a bit like an extended run on Salt, Fat, Acid, Heat (the book, more recently made famous through its Netflix series - it covers these, in specific forms, but also covers other core areas).
Each section starts with an overview of the area, and ends with a handful of recipes. Easily readable and just simple things will stay with you and improve your cooking (the stage at which you salt & his tomato experiment - the implications of over-bubbling/spilling a liquid when you are supposed to be reducing it etc)
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