Cookbooks & Culinary
On Food and Cooking
Harold McGee
6 min read 3 key ideasPremium
The encyclopedic 'why' behind cooking: the chemistry of proteins, starches, fats, and heat that explains every technique in the kitchen.
The definitive reference on the science of food and cooking, explaining the chemistry and history behind ingredients and techniques from meat and eggs to sauces and sweets.
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