Usually Fletch is the one with all the sharp, ascerbic statements, but in this installment I’m noticing that he’s the tame one and everyone else is somehow playing the part he usually does.

Usually Fletch is the one with all the sharp, ascerbic statements, but in this installment I’m noticing that he’s the tame one and everyone else is somehow playing the part he usually does.

Fletch has a new job, and like usual, the first few minutes of the book throw us right into a riveting high concept. Where we’re ultimately headed is anyone’s guess…

This just keeps getting better and better! This isn’t the fluff on food writing that I supposed it might be based on its title which drastically undersells the overall work. This is a great writer, and the translation is generally excellent. It borders frequently on poetry in its descriptions while maintaining a heavy reliance on underlying science. It manages to maintain enough generality to keep a broad audience while still expounding on the science at play. It will eventually sit in a place of pride on my bookshelf on next to Harold McGee who is one of the few writing at this level.
This does an excellent job of debunking some commonly held misconceptions about food and cooking while simultaneously creating a new vocabulary to make future descriptions and work easier to grasp.
Somehow I had been under the misunderstanding that the author was a chef when in fact he is a physical chemist. And the translator is a poet by trade.

His poetry just keeps flowing. This is not only great food writing, this is really great science writing. The introduction has some interesting philosophy both of and on science.

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