Hello, MaBelle. As your review is the most recent, you're the one saddled with my question: Other reviewers mention this book being great for the 'serious' cook. I'm not one, nor do I much care about chemistry. I care a great deal about how food tastes and how well my amateurish attempts work, and I'm quite interested in kitchen hygiene. Is this book likely to be more than someone like me needs? The author has condensed it into Keys to Good Cooking, but it might be a bit basic, what with tips like Don't put acidic foods in foil. (I might not know what sabayonne is, but at least I know that much.)
Many thanks to you or anyone else who can advise me. . .