และอีกทั้งบอกให้ผู้ที่ยังไม่ทราบหรือ ต้องการย้ายได้นำไปใช้ครับ มาเริ่มกันเลยดีกว่านะ 
Modernist Cuisine : The Art and Science of Cooking (Hardcover Books)
Should you buy this book set? In a word, Absolutely!!! I ‘ve been in the food industry since 1979. My first books where and still are considered classics Escoffier’s Guide Culinare, Larousse Gastronomique, La Repetoire de La Cuisine, Pepin’s Classical Techniques 30+ years later and many more books later…I can say without any hesitation that if you are serious about your craft, you need this. These books will cause you to rethink how and why you approach food preparation and make you want to try many ideas that come to you while reading each section. It will inspire you! It is worth every dollar and you will be glad you got it. 
Modernist Cuisine : The Art and Science of Cooking
I purchased my copy of Modernist Cuisine back in March. As a research chemist I was interested to see how the MC team would explain some of the cooking concepts.After my initial reading I was a little overwhelmed. It made me feel I knew nothing. After a few more read throughs I looked at what was practical for me. I went to a local cooking class on modern cuisine and found most of the “unusual ingredients”. I also purchased a couple of pieces of equipment over the web and I have been humming ever since. Sometimes new technology can look scary but when you try it after a while it is second nature. This is what I believe the crew set out to do in the first place.
I just found this book so inspiring, that I wanted to share my new found love for it. I bought this book not really knowing what I was going to get, but I am so glad I ended up buying it.