3 Expert Reviews
"My career starts with [this book] in many ways. There wouldn’t be any of this modern cooking movement without [this book], I don’t think." - Chris Young
"Applied biochemistry in the kitchen." - Donald Knuth
"This explains everything. Literally. I am so grateful to [the author] for his tirelessness, his patience, and his commitment to answering the whys of the kitchen." - Samin Nosrat