Kevin Liu blogs about both food, at Science Fare, and cocktails, at Craft Cocktails at Home. Taking a science and engineering approach to the construction of food and drinks, he has a new book of the same name. While I haven't had time to dig into it completely yet, what I've seen is rather interesting and compelling. Best of all, you can get the eBook from Amazon for free until Saturday afternoon. So if you fancy learning about everything from the physics of creaminess to the precise balance between sweetness, sourness, and bitterness, give it a look. I'll be sure to give it a more thorough review at a later date.