Ideas in Food

Actually surprisingly full of good ideas, especially with techniques (e.g., cryo-blanching; pre-hydrating pasta before cooking) and some interesting ingredient/flavor combinations (popcorn-white chocolate gelato). I only skimmed through the last section for professionals, because as a home cook, I'm definitely too lazy to go out and find transglutaminase or measure out ratios of kappa carrageenan to locust bean gum.

I appreciated the scientific explanations of what's going on at a cellular/molecular level when you're cooking.

The writing is distractingly bad, unfortunately.