I really hope that the book uses metric units. I recently read "The Science of Good Cooking", which was interesting but unfortunately used US units throughout, which makes it quite unscientific in my opinion.
"On Food and Cooking" by Harold McGee is another great book about the chemistry of cooking, and I especially like it since it doesn't try hard to be hip or cool as opposed to some other books about cooking chemistry I could name.
"On Food and Cooking" by Harold McGee is another great book about the chemistry of cooking, and I especially like it since it doesn't try hard to be hip or cool as opposed to some other books about cooking chemistry I could name.