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 science behind cooking and the chemical reactions that occur during food preparation. From the Maillard reaction to the role of enzymes in cooking, McGee covers a wide range of topics in an accessible and engaging manner. Whether you're a professional chef or a curious home cook, this book will deepen your understanding of the science behind the food we eat.
