Bests & Worsts Reviews from Amazon

Unfortunately, the author took the title to much to heart. This is a highly technical work that describes the chemistry of spice and which the science of spices will work together, but does not provide flavor ratio quotients of how to combine them (I.e., which amount one spice will compliment, but not overpower the benefit of the other spices). This book may indeed be beneficial to someone of an advanced cooking school, but will be somewhat lost on a layman. Additionally, the type and font are too fine to be able to comfortably read the book without magnification assistance.