Bests & Worsts Reviews from Amazon

Yes, I have a BS in food technology with a lot of chemistry, biochemistry, bacteriology, etc. background. So I found this book another interesting treatise on food science. Personally, I love it. My wife, with a BS in elementary education, 2 sons with accounting and finance degrees, and a mechanical engineering daughter, I am probably the only one in the family to love this book. If you want to cook, and want to know WHY things happen during the cooking process, this is a great book. The recipes in each section emphasize each subject. If you like Alton Brown, Shirley Corriher, etc., then this book is for you. If you watch America's Test Kitchen or Cook's Country on TV, and like the science section, buy the book. To me, the recipes may be redundant (400 recipes for 50 sections). This is a great book if you want to take "Food Science 101" at home. Read each section carefully, then maybe try a suggested recipe to understand the chapter subject. If you want to know HOW, don't buy the book, but if you want to know WHY, place your order now. But for me, at age 74, it is a great refresher course. It is definately a FIVE if this type of book interests you. With 50 sections, you could do one a week and take a two week sabatical.