This is a pretty awesome "cookbook". I say cookbook in quotes, because it's not really that. It's more like a how-to book on becoming a great chef (from level good). Detailed information on which herbs and spices and ingredients and all what you need for cooking go well together (or super excellent together or not at all!)

Based on both experience from some of America's top chef's as well as molecular biology research, this book is definitely a first of the sort that I've ever found. As someone who is frustrated with most cookbooks out there, since they really only detail recipe's which need to be followed in detail (with very specific ingredients!) this book is really something awesome.

I read all the introduction bits, but I feel that I'll be referencing the detailed lists very often in all my future experiments! I really feel like gifting this book to my siblings (and anyone who also adores cooking) but perhaps the first book written by this author is a better starting point? I will try and find a copy and see if I can't just spice up my life a bit more!