I was going through some of the old topics on the forum (some 10 years old now!) and @pizzanapoletana was referring to "Baking science & technology" by E.J. Pyler a few times. I wanted to buy it, but it costs about $170 per volume (it consists of 2 volumes) and I'm not sure if the book is so good, it will justify that kind of money.
Does anyone here owns it and could do a quick review on what can be learned from the book, how well it's written and if a lot of knowledge is needed to understand it?