'On Food and Cooking: The Science and Lore of the Kitchen' by Harold McGee is a classic culinary science book that has been a staple in kitchens around the world for decades. McGee explores the science behind cooking and explains the chemical reactions that occur during food preparation. From the Maillard reaction to the role of enzymes in cooking, this book covers a wide range of topics in an accessible and engaging manner. Whether you're a professional chef or a home cook, 'On Food and Cooking' is a valuable resource for understanding the science behind the food we eat.
