There’s an issue that needs to be fixed when it comes to the hyperlinks. Some of them don’t take you to the appropriate section and are sometimes off by a few pages. For as much money as this book costs, I expect the links to land on the exact page it needs to — not 1, 2, or 5 pages off. That’s the whole reason for buying the ebook.

I am in love with this book, but I really WISH that you would consider updating it to a "made for iPad" version, I believe it will enrich the amount of info and pictures and make it much easier for us to read and follow. I decided to get the iPad version so I can read it anywhere, but it's hard to read and follow. Please consider that.

The author gives a lot of great information but he gives his opinions very decidedly for a topic as subjective as food. His entire premise is based on approaching food as a science and putting popular techniques and theories to the test but in the end, a good number of the original techniques fared better, in my opinion. It made sense once I thought about it, though. His material will run dry if he doesn't continue to find a way of re-inventing the wheel. (I really did enjoy the book and appreciated his insight, I just don't think it's the "be all, end all" when it comes to cooking.)

The print book is a thing of beauty and the information is just as amazing as the online Food Lab at Serious Eats. For me though I'm extremely happy to have this searchable version that can travel from device to device. Excellent.