Molecular Gastronomy by Herve This (2008, Paperback)

If you love eating, cooking, and experimenting, then this book is for you. This book focuses on the how and why of cooking and tasting instead of explicit recipes. The chapters are very short and can be read in any order. I loved being able to grab it when I only had a short break, and still be able to finish a chapter or two. There are chapters on wine, chocolate, meat, vegetables, eggs, and much more.
The book was translated from French, and I think some word choices could be better. Some sentences seem to contradict themselves or the sentence before them. This is a minor issue and has not stopped me from enjoying the book.
I highly recommend it.