> As a science enthusiast, learning more about the interplay of heat, time interacting with things like collagen, protein matrices, fats, cell walls for veggies

> As a science enthusiast, learning more about the interplay of heat, time interacting with things like collagen, protein matrices, fats, cell walls for veggies makes cooking so much cooler and fun for me. You would love Harold McGee's book On Food and Cooking Some of the science was a little over my head but reading it has improved me a lot as a cook.