If you do not know what a benzene ring is, you will not understand this book.
I was expecting more an orderly introduction to molecular gastronomy, starting from basic principles, then building into complex concepts. Instead, this book reads like a collection of unconnected and very scholarly essays. A lot of the chapters/essays are long and dry, while others have practical information you can use in the kitchen.
This is a great book, two thumbs up. But the narrator is extraordinarily bad; he uses a strange intonation more proper for dramatic poetry than prose. I will never buy another audiobook narrated by him, since his narration gets very much in the way and breaks my suspension of disbelief.
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