I noticed this book review on EYB. It resonated with me as my fascination with cooking deepened when I discovered that it was really chemistry during a HomeEc class in college (circa 1983). We were required to buy a textbook called Kitchen Science. It is in my on-hand cookbook collection even today. However, the tips have become a bit limited over time. Ingredients by Bouzari seems as if it may satisfy my curiosity about the science behind the ingredients.
I haven't seen any posts on the book page at EYB. Has anyone read it? If so, I'd be interested in your take. Are my hopes ill placed?