What a disappointment. Instead of simple kitchen lore and explanations why things work and others don't, there are 400 pages of food history, another 300 pages of chemistry and maybe some 50 pages of real useful information.
I realized its not the book I wanted.
For example, there are no recommended cooking times for vegetables, instead we learn who brought potatoes to Europe. Instead of explaining why you have to cover the rice when you cook it, we get a detailed description of how rice is manufactured. Who cares? I don't mill rice in the kitchen. Basics like how to peel onions without tears are not explained there.
That's what happens when you order a book without browsing in it first.