In the same way, this book can also be read as an explication of other cookbooks. You'll no longer have to rely on the cookbook writer to tell you how hot the flame should be, how brown the meat should be or when something is done. You'll know for yourself. In some cases, the connections between the recipes may seem a bit tenuous until you've read the chapters. Mayonnaise is an emulsion made using eggs.
Hollandaise is a hot emulsion made with cooked eggs.
Puddings are nothing more than stiffened emulsions of cooked eggs. One thing leads to another. The kitchen is routinely rich in such unexpected connections.