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The author worked at Cooks Illustrated under a watchful administration and was never rewarded for his effort and insight (much like a predecessor in Mark Bittman). He left that institution as did a number of others who found the administration there uncomfortable. I work from a base of 51 books assembled over 25 years to guide my culinary works. This book is eye opening and made me rethink many decades of culinary assumptions and methodology from beef to eggs to stock. This guy is a revelation who should make you wake up and take notice of contemporary science and new insight into all things culinary. Bravo.
Verified purchase: Yes | Condition: New
Ideas here are amazing. I tried a couple things that were to my palate kind of muddy. The starchy pasta water thing is not for me, for example. He is brilliant though, and the science part is well worth reading.
Verified purchase: Yes | Condition: Pre-owned
If you like Cooks Illistrated style of magazine this is an awesome book. Not only a recipe but how to and why the recipe works. A more sicientific approach to cooking but not just lots of formulas tables and writing. Lots of color pictures with a modern writing point of view with recipes that have been tested . 900 plus pages but I couldn't put it down . Great reference book also to have laying around.
Verified purchase: Yes | Condition: New
Wow! This cookbook is awesome. I have been boiling eggs for many years, but never was able to get perfectly peeled boiled eggs until I received this book. Use it all the time and even gave one to my grandson for Christmas.
Verified purchase: Yes | Condition: New
I have always wanted to know how and why things work and cooking is no different. This cookbook answers questions I have had for years as to the directions I was following, It is well written and has beautiful photographs.
Verified purchase: Yes | Condition: New
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