Just when you thought there was nothing more to be said or written about the food we eat and how we cook it, along comes this delightfully captivating book that turns your kitchen into a chemistry lab. Jopson overturns many widely-held beliefs and makes the mundane fascinating, from the science behind instant mash, mayonnaise and processed cheese, to why we crave chocolate and hate sprouts. Oh, and the five second rule is nonsense. I've already been dining out on the facts in this little jewel (Jim Al Khalili
Well tasty, and fascinating to boot. Wish I'd written it (Stefan Gates
All in all this is a delightful cheese soufflé of a book. Light and tasty but enough content to satisfy the appetite for information (PopularScience.co.uk
In this fascinating and easily digestible book, The One Show
's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted.