On Food and Cooking: The Science and Lore of the Kitchen is a classic culinary reference book written by Harold McGee. This book explores the science behind cooking and the chemical reactions that occur during the cooking process. With detailed explanations and scientific insights, this book is a treasure trove of culinary knowledge. Whether you're a professional chef or a curious home cook, this book will deepen your understanding of the culinary arts and inspire you to experiment in the kitchen.
