Perfect for foodies, those interested in science, and the innately curious. Engagingly written, this would be a wonderful ready reference to have on hand.
Don't be deterred by the introductory focus or the lack of illustrations. This collection of essential information should be required reading for new cooks.
A good reference work for those interested in knowing the makeup of food and essential for fans of McGee; however, some readers may be disappointed by the lack of recipes.