Great book - every home cook should read it. A truly effective philosophy for building dishes. You’ve maybe heard the expression “the acid cuts through the fat” before and this book explains why and is useful in finding ways to adapt this technique.

Having 50 or so pages dedicated to salt is great. Knowing when to salt something and what effect it will have on the food is particularly useful. Effective brining and salting is critical to cooking.

I didn’t care too much for the show. Just unremarkable imo. But the book is great.