Bests & Worsts Reviews from Amazon

I dislike literally everything about this book. It's trying so hard to combine bits of science, personal stories, and cooking, but it feels so incomplete! I know it's meant to let you experiment, and combine ingredients and techniques to create dishes without a cookbook, but it fails miserably at that. Good luck trying a new technique. You would have to flip through the whole book, look in all different chapters for steps, quantities, and still not have the complete picture of how. It takes little snippets of scientific information, but then veers off into annoying personal anecdotes that are meant to be cute, but contribute absolute zero. The book is extremely wordy, with an obnoxious writing style, and is surprisingly poorly organized, considering there are separate chapters on salt, acid, fat, heat etc. So NOT to the point. If you want to get technical, read 'On Food and Cooking' by Harold McGee. If you want technical AND functional recipes to go with scientific explanations in a well-organized fashion, go with 'The Food Lab' by Kenji Lopez-Alt.