| If you've ever wondered what a scientist might say | | | | so that the rest of the book is a breeze (and a great |
| about food, here is your answer. Harold McGee's "On | | | | joy) to read. |
| Food and Cooking: The Science and Lore of the | | | | From there you'll find a world ready to open up to you, |
| Kitchen" is a 900-page behemoth filled to the brim with | | | | from how soy sauce is made to how egg whites turn |
| excellent information. Its charm is in its depth of | | | | stiff when beaten. This is not exactly a cookbook, but |
| knowledge but highly readable simplicity. This book has | | | | rather a reference for any cooking-related question |
| something for everyone, from the seasoned chef to | | | | you could ever dream up. Making your way through |
| the budding home cook. | | | | this book is like drawing back the veil on the wonders |
| The best place to start with this book is the final | | | | lurking behind the mundane in the foods we eat. If you |
| chapter, "The Four Basic Food Molecules" and the | | | | are serious about cooking at all, or if you are just |
| short appendix entitled, "A Chemistry Primer". For | | | | interested in learning more about your favorite foods, |
| bakers especially, the information included here is | | | | this book is a must-have. It is an essential reference, |
| essential. I know, I know, you're never supposed to | | | | yes, but more than that, it is a fascinating and magical |
| jump to the end of a book before you finish it! But | | | | read. |
| these two sections will help give you a solid foundation | | | | |