Has anyone else read this and found they look at food differently?
I've been reading it over the last fortnight and following her suggestions for tasting things so see how a bit of salt changes tonic water or the difference with and without lemon juice on a plain carb.
I love the technical details and how it's more a course in how food works rather than just a recipe book.
If you're not familiar, she is an Iranian American chef and food writer who talks about flavour and the chemistry of cookery work.