Bests & Worsts Reviews from Amazon

This book is very disappointing. First, you cannot trust it as "science". Lopez-Alt is not a scientist. I am a physical chemist. For example, protein molecules do not "magnetically" attract one another. If you want a book about food science, buy "The Science of Good Cooking" by Cook's Illustrated or "Cookwise" by Shirley O. Corriher. Second, the idea of testing different ways of cooking is not new (and is not particularly "scientific"). If you want a book testing different methods, get "The New Best Recipe" by Cook's Illustrated.