Ideas in Food is a portable book jam packed with information for professional chefs and advanced home cooks. Husband and wife team Alexander Talbot and Aki Kamozawa of IdeasInFood.com work with chefs through their consulting company and blog to make food science understandable and accessible. The book is divided into one section for home cooks and another for professionals. The former section covers topics that one would mostly likely pick up in culinary school; topics like brining and dehydrating are deconstructed, explained, and utilized in tempting recipes. But it’s in the professional chapters where Talbot and Kamozawa get really interesting. They decipher hydrocolloids from xanthan gum and locust bean gum, expound on transglutaminase, and clarify the use of liquid nitrogen. Most chefs know that these chemical catalysts can transform mere ingredients into conceptual and elegant dishes, but readers of Ideas in Food will understand how.