Rated The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes 8/10
<div>A useful cookbook that is full of the type of recipes I make frequently. Think of this as a more science-y version of <a href="https://www.goodreads.com/book/show/30753841.Salt__Fat__Acid__Heat_Mastering_the_Elements_of_Good_Cooking">Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking</a> (which is listed as a source consulted, among many). I'll admit that my dusty knowledge of biology was helpful for some of the terms used, but I did sometimes glaze over a bit. Your mileage may vary. In general though, I'd love to have a print copy of this book at some point (I checked out an ebook), as I suspect the layout is as beautiful as the photographs contained within.</div>