Molecular Gastronomy

Molecular Gastronomy by Herve This opened a window into the science of cooking, something I have always been very interested in but didn’t really know that much about. I liked this book because it explained reactions that take place during cooking and it sought to clarify common kitchen myths. While I found this book difficult to swallow, due to the information overload, it was packed with valuable pieces of information that one might not find in a cookbook. It also explained the science behind common directions in recipes that are given with out any real explanation. I believe this book can help people become better cooks through understanding the ingredients and the reactions that take place during cooking. This book has, above all, given me respect for the proper, proven and scientifically tested preparation and execution of food.