On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee is a classic cookbook that explores the science behind cooking and food. This book is a comprehensive guide to the chemical and physical transformations that occur during cooking. From the Maillard reaction to the role of enzymes, On Food and Cooking covers a wide range of topics in an accessible and engaging manner. Whether you're a professional chef or a curious home cook, this cookbook will deepen your understanding of the science behind the food we love.
