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booksaremyjam 's review for:
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
This book is what we eat, why we eat it, and how we prepare these foods. This is the sort of book I'll be referring back to time-and-time again. It's basically a bible for anyone who wants a little more chemistry and history in their cooking. Spoiler alert? You most definitely want that.