I am a sucker for cookbooks that have science intertwined with recipes. I have read a few other books, and I have read The Food Lab: Better Home Cooking Through Science.
I have to admit that I was not able to read the entire 900 pages, but read around 300 pages in detail and have learned a lot from it. The way Lopez-Alt explained everything scientifically without using heavy words made it more interesting.
The recipes that are mentioned in the book are also simple to make and was more fun to make now that we know why a particular dish behaves the way it does.