There are so many subtopics in this book, but as a registered dietitian I really appreciated the connection it made between science and the kitchen. I think it gets overlooked in day- to- day activities and the popularity of this book can highlight it. For those not as food focused did the connection make an impact?
I really liked this too! I’m not focused on food as a career, but enjoy cooking AND eating. The book Salt Fat Acid Heat made me slow down and think about the science and be more aware when a dish needs acid or salt. While that is a wildly different non-fiction cookbook/food education book, I thought about it a couple of times while reading Lessons in Chemistry.