Doughs and baked goods, chemical, air, and non-leavened (Food technology review) Book

Since I had never heard of Thomas Harriot, I was curious and picked up the book and read it when I came across it. It was quite interesting. He really was a pioneer in the field of science. However, since he tended to be resistant to publishing his results, history didn't really know about him. He apparently carried on a correspondence with the major scientists of his time, such as Kepler, and those people respected his capability and talents as a scientist. But without publications, historians were simply not aware of him and he did not get credit for many of his observations and discoveries. Very little is actually known about him. There are just a few primary evidence of his life. They finally found a list with the date when he matriculated at Oxford but there is almost no other external evidence of his life. Perhaps because of the paucity of material, the book was somewhat unsatisfactory. It certainly is well enough written but I couldn't say it impressed me enough to give it more than 3 stars. This is another review I might come back and add to when I think it over some more.