A review by brucehoward
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

5.0

Fantastic reference for understanding how food works at a mechanical and chemical level. Not recommended to be read cover-to-cover in straight sequence. Found it most useful to read by sections using on going cooking or other books as inspiration for what parts to read. This is a the sort of reference that takes time and context to digest, and should not be rushed or read in a literary forced march.