On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee is a classic culinary reference book that explores the science behind cooking and food. This book covers a wide range of topics, including the chemical reactions that occur during cooking, the history of different ingredients, and the cultural significance of food. With in-depth explanations and engaging storytelling, this book is a treasure trove of culinary knowledge. Whether you're a professional chef or a curious home cook, On Food and Cooking will deepen your understanding and appreciation of the culinary world.
