As author Matthew Hartings, chemistry lecturer by day and kitchen wizard by night (well, he has things he says he's pretty good at cooking) points out, chemistry and cooking have a lot in common. You don't have to be into molecular gastronomy like Heston Blumenthal, running your kitchen more like a lab than an everyday part of the home. Whenever we deal with food and drink, we are inevitably dealing with chemistry. As Hartings also points out, chemistry is the Cinderella of the popular science world, so it's great to see a book in this field that works reasonably well (I'll come back to that 'reasonably'). What we get here are trips through a whole host of familiar (at least, familiar if you are American) food and drink experiences, from coffee via Kraft Mac and Cheese, through meat to beer and cocktails. At his best, Hartings is an engaging storyteller, for example taking us through his experience being hauled onto a TV show at the last minute to talk...