If you are unfamiliar with the author, Dave Arnold is a former instructor at the French Culinary Institute, a bar owner/operator in NYC (Booker & Dax (closed),

If you are unfamiliar with the author, Dave Arnold is a former instructor at the French Culinary Institute, a bar owner/operator in NYC (Booker & Dax (closed), Existing Conditions (closed), and Bar Contra (https://www.barcontra.com https://www.barcontra.com)), a cooking equipment designer and manufacturer (https://www.bookeranddax.com https://www.bookeranddax.com), sharer of lots of knowledge (e.g. https://cookingissues.com/primers/sous-vide/part-i-introduction-to-low-temperature-cooking-and-sous-vide/ https://cookingissues.com/primers/sous-vide/part-i-introduct...), James Beard Award winning book author (https://www.kitchenartsandletters.com/products/liquid-intelligence-the-art-and-science-of-the-perfect-cocktail https://www.kitchenartsandletters.com/products/liquid-intell...), and a weekly podcast host (https://podcasts.apple.com/us/podcast/cooking-issues-with-dave-arnold/id1572356745 https://podcasts.apple.com/us/podcast/cooking-issues-with-da...). I highly recommend anything he works on.