Next book? Life's Ratchet or Molecular Gastronomy

I started two books yesterday to follow Stuff Matters which I have finished.

I read 40 pages of Life's Ratchet, authored by a physicist turned biophysicist.  So far, there has not been a lot of chemistry as the author explores answers to the question "What is life?".  The premise of the book, however, is good promising to give accessible explanations to how random motions get filtered through molecular machines that act as a ratchet, organizing these random steps toward one cohesive, purpose-filled action.

I read 100 pages of Molecular Gastronomy by Herve This, a popular TV show persona and also the first person to have received a Ph.D. in Molecular Gastronomy.  The book starts off explaining the difference between food science and molecular gastronomy.  He devotes each of the first few chapters to a particular food or type of food for which he analyses the validity of instructions for preparation and their given explanation on the basis known chemical and physical principles.  So far, not much chemistry, some physics, in varying depths of coverage.