Comments: Hervé This is one of our heroes. Not only does he investigate (and occasionally debunk) all kinds of cooking questions, his writing is simple, entertaining, and clear. The translator (This writes in French, after all) has done a great job of capturing the conversational tone as well as the scientific detail.
This is not a cookbook by any means – there are either four or five recipes, and they are hard to find. Most sections are presented in a question-and-answer format, with short articles on all the important cooking topics – ingredients, procedures, methods, utensils, taste, etc.
Unless you have a reasonably strong background in science, you may not be able to follow every concept. There is a glossary of scientific terms in the back, but it did not answer every question we had. Nonetheless, we were able to follow most everything, and even in the places where the science was a little beyond us, we got the gist of the idea.