On Food and Cooking: The Science and Lore of the Kitchen is a classic culinary science book by Harold McGee. This comprehensive guide explores the scientific principles behind cooking and the chemical reactions that occur during food preparation. From the Maillard reaction to the role of acids and enzymes, McGee provides in-depth explanations that will satisfy the curiosity of any food enthusiast. With its blend of scientific knowledge and culinary history, On Food and Cooking is a must-read for anyone interested in the science behind the food we eat.
