Status Updates From The Science of the Oven (Ar...

... an odor in the kitchen is a symptom of odorant molecule loss (logically, kitchens should not smell good, because then we would be sure that the pleasing odors remained in the pots.)

--Hervé This, on page 154

Chapter 5 has had some of the most useful bits for the experimenting chef.

Oh, if only more of my cookbooks had fantastic sentences like this one:
Now the flow of a liquid in a canal varies as the fourth power of the diameter.

I'll note that chapter 4 has some interesting recipes as well as one or two long-term experiments which may be interesting to try.

This just keeps getting better and better! This is a great writer, and the translation is generally excellent. It borders frequently on poetry in its descriptions while maintaining a heavy reliance on underlying science. It manages to maintain enough generality to keep a broad audience while still expounding on the science at play.

His poetry just keeps flowing. This is not only great food writing, this is really great science writing. The introduction has some interesting philosophy both of and on science.

Not very far into this yet but it almost reads like lovely poetry. Can't wait for what's coming based on the early thoughts this far.