One of the new cookbooks I picked up at the library was The Food Lab: Better Home Cooking Through Science by J.Kenji Lopez-Alt. What I liked about this book was the information about why something works. For instance, the author tested how long poached eggs needed to be cooked for slightly cooked to well done. He did this by cooking 16 eggs at 30 second intervals. While I did not find any new recipes I enjoyed the science behind food. I have not added this to my collection yet but plan too.