In reply to Joseph Nebus.

Joseph, It's not the type of book one could directly cook out of certainly. It does do a good job of debunking some commonly held misconceptions about food and sensation. Some portions are very theoretical and there are some suggestions that seem to require some creativity, difficult to obtain equipment/molecules, and advanced knowledge to attempt new dishes. In several places he suggests some falsifiable experiments. It's great to see some of this type of material begin to enter the mainstream.