Being a geek (and an avid cook myself) I was looking forward to this book, and must say I greatly enjoyed the book -- the author provides a wonderful overview not only of the science (and I mean the DEEP science) behind cooking techniques and ingredients but provides an easy "how-to" on getting involved with molecular gastronomy. My disappointment stems from the absolutely LOUSY quality of the Kindle edition itself and the terrible support of the website that not only accompanies, but is a crucial part of this book. First of all, the pictures in the Kindle edition are so small that there's no possible way you can read the small print in the complex diagrams or figure out what techniques are being used (in butterflying a chicken, for instance). The second issue is that the book constantly refers to URLs in the website ([...])that aren't available. So, if the technical issues were worked out this could be a GREAT book -- as it is now, it's at best a buggy beta that O'Reilly has seen fit to release as production code. Who do they think they are, Microsoft???