Werner Gruber shows what passionate cooks and consumers really need to know about physics and why indulgence and natural sciences definitely belong together. With extensive expert knowledge and humor, he explains great chefs’ small chemical and physical tricks and in doing so does away with a few popular misconceptions regarding the kitchen.

How do you accomplish the juiciest grilled chicken in the world? What makes a dumpling especially fluffy? How do you solve the »Viennese Raisin Guglhupf Problem«? What constitutes the perfect Christmas goose? Why do some ingredients cool off quicker than others in the same dish? And what’s a guaranteed way to win at every buffet?

Werner Gruber explores these and many other questions from a completely different angle in his bestseller, which is now available in a completely reviewed and revised edition.