At over 400 page this truly is the cooking bible for nerds. It's
not just about recipes (but there are a tonne of them) but about
adjusting your mindset of how you cook into more of a 'food
science' mindset. It gives you the power to understand how food,
taste and cooking technically work, so the you have the power to
go 'off recipe' and reliably repeat your glorious food
creations. "I know this sounds crazy, and yes, you should get an
oven thermometer. But how do you know that the oven thermometer
is right? My three thermometers- an IR thermometer, a probe
thermometer, and the oven's digital thermometer-have registered
temperatures of 325°F / 163°C, 350°F / 177°C, and 380°F / 193°C,
all at the same time. (They're all designed for accurate
readings in different temperature ranges.) It's common practice
to calibrate thermometers with ice water and boiling water
because the temperatures are based on physical properties. Sugar
has a similar property and can be used for checking the accuracy
of your oven thermome