An Interesting & Useful Book, With Reservations.
I found the scientific and analytical approach interesting and learned some useful tips. The author's experiments on, for example, techniques of making scrambled eggs were very instructive. (The differences between eggs in the USA, which have to be refrigerated, and British eggs were also interesting). Basic things such as chopping onions were also useful.
The 'chatty' text may not be to everyone's taste and grated on me a bit, but I suppose can easily be ignored.
One major disadvantage with this book that it is so obviously written for an American market. Recipe measures are given in 'spoons'or 'cups' and temperatures are in Fahrenheit. (Different grades of salt or sugar need different volumes of 'spoons' to obtain the same weight-not very scientific, showing the weakness of the volume measures). Conversion tables on the endpapers are there, but annoying to use.
The author sings the praises of the metric system for weighing, for its ease of calculation of quantities and the ease of washing-up when a single bowl on a scale with a zeroing facility is used, avoiding dirtying spoon and cup measures. Unfortunately, the metric system is not used in this book.