Instruct: Classify Amazon reviews into positive or negative sentiment
Query: The best companion for the serious cook

Sometimes all you want is a recipe. Sometimes you want more. When what you are looking for is information on the fundamental properties of a specific kind of food and the dos and don'ts of its cooking, I believe this book is hard to beat. In this volume, I've found answers to questions like:- Why is it often said that you cook squid for 5 minutes or onehour?- What is creme fraiche? What is clotted cream?- Why do green vegetables look drab after cooking?- ... and many more.This is not a cookbook in the sense that it has no recipes, but it's one of the best books you can find to understand what is happening to the food you deal with. At times, the chemistry in the discussion goes way over my head, but even then I can still manage to learn something that allows me to improve my cooking.