I just got this new book in the mail today. For a while I have been getting ideas from recipe books, but I started feeling like I could do more if I really understood food. I started doing some research and learned about a guy named Harold McGee. He is one of the principles behind the midden food movement known as Molecular Gastronomy. Well, considering myself to be like-minded, I found the cheapest book I could that he had written. I have already read through the first seventeen pages, and it seems to be EXACTLY what I have been looking for. As I make my way through the book I'll give you my thoughts. Check back weekly for updates!