Cooking is a science in its own right - and every kitchen is a laboratory. Because chemistry, physics, and biology also determine whether we enjoy our food. This book takes you into the nano-world of culinary art and shows you how to create perfect dishes - in theory and especially in practice. Taste and enjoyment are the guiding principles on this entertaining journey; simple, tried-and-true recipes invite you to become a molecular gastronomist yourself. Have fun and above all: Bon appétit! A feast for the palate and food for thought: Press reviews... the casual, conversational style with which the individual culinary phenomena are introduced often helps to navigate the scientific cliffs. And: The scientific explanations are made concrete and vivid through sensibly integrated recipes that are easy to replicate. All of this creates not just a fleeting "aha" effect, but substance.