Lopez-Alt’s book is a mixture of science and cooking. This book addresses every single question. For example, why do some omelets turn out harder while sometimes it is tender? Well, the culprit is salt. The time of adding salt to the eggs makes all the difference. Also, what is the difference between baking powder and salt?
Let’s be honest here, not all are going to go through this book in one sitting. Take each chapter and then try to learn and understand the science behind it. It might take a while for us to get a grip on these things, but it surely does work. BTW, do not go for a library book or an electronic version, opt for the hardback.