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This unusual book fills a niche that is sorely missing in the literature. Namely, how specific flavors are produced by chemical reactions during cooking and how those reactions can be manipulated to improve results. There are diagrams, tables and explanations covering over 25 different topics. If you have ever wondered about such things as what the exact differences are between types of onions, or what bay leaves actually do at the chemical level, or what makes foods a certain color and what that color indicates, or why fresh tomatoes are sometimes combined with pureed tomatoes in sauces, or the science of how flambeing changes the flavor profile of a dish, or why stocks have to be simmered at a specific temperature for optimum results, and many other such questions, here are the scientifically accurate answers presented in clear language. The text is also sprinkled with tidbits of food history and a humorous take on life in restaurant kitchens. Perhaps even more valuable for chefs and serious cooks, the author introduces a never before seen method for producing your own tertiary flavorings, which are those psychologically tantalizing additives that are the trade secrets of commercial food manufacturers. Only instead of using bottles of chemicals, here this is accomplished using only natural foods, ordinary kitchen equipment and a brilliant novel technique. There is also an extensive glossary of terms relating to beers and wines at the back of the book. If you are an aspiring chef, you absolutely need this book. Understanding food chemistry has never been more important than in this age of molecular gastronomy. This isn't just dry theory. 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While the previous volume was focused on food chemistry, this volume is centered on heat control and various cooking methods in both home and restaurant kitchens. The practical aspects of all methods of cooking are explored and revealed in a way that will be of great benefit to any aspiring chef. Illustrated with more than 60 recipes from around the world and backed up by videos on YouTube showing methods and strategies, this is a unique book in the field that comes from a well traveled chef with a Ph.D. in chemistry and decades of professional restaurant experience, yet explained in a way that is easily understood by anyone. As before, subjects have been selected that are rarely found in other sources. Topics include the complexities of caramelization occurring simultaneously with the Maillard Reaction, how to select the optimum method of cooking, thermal runaway in making risotto, the physics involved in deep frying, methods of dry aging, sous vide applications and the reworking of older recipes, the mathematics of meatball recipes (yes, there really is math involved ), the fundamentals of pressure cooker and braising techniques, rules for scaling up recipes, the type of materials in cooking vessels used in the oven and what shelf things should be placed for desired results, and much more. 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