From ?The Science of Bakery Products?
So what did you think of the Modernist Cuisine books? I bought the home version, since I don’t really have the space for the full set, and I haven’t been that impressed. It’s basically a sous vide one-trick-pony. The graphics are gorgeous, but not every subject benefited from that. The explanation of the science was, I thought, not quite as good as Cooks Illustrated.