Book Review: 4/5 Impact On Me (Book By Hervé This)
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I really enjoyed learning about cooking at the molecular level. It's fascinating to see the reactions and choices involved in cooking food in new ways. I get what the author is saying about how our cooking methods haven't changed much over hundreds of years. This rate of change is slow compared to changes in other areas. The part about mayonnaise stayed in my memory. The recipe usually asks for a whole egg, but if you think about it on a molecular level, you only need a drop of egg.