On Food and Cooking
Scribner Books (2004)
Cooking can be many things, but fundamentally it involves a lot of chemistry and physics. If you’re at all curious about how and why transformations occur the way they do in the kitchen — how emulsions form, how sauces thicken, why browning makes food taste so good, why puff pastry rises — then On Food and Cooking will satisfy and delight. In this formative volume, Harold McGee lays out scientific principles behind cooking methods, techniques, and practices in a clear, friendly, and inspiring way, deepening your understanding and improving your cooking quite literally on a molecular level.
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