Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." -Mark Bittman, author of How to Cook Everything
"All you have to do is ask 'why' and open to any page. Good luck putting it down." -Alton Brown, host of Good Eats and Iron Chef
The scientist in the kitchen tells us more about what makes our foods tick.
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