On Food and Cooking, the Science and Lore of the Kitchen is the ultimate foodie bible. This book takes the mystery out of the chemistry of cooking. But isn’t just about chemistry, it is about the general effects and history of food. Harold digs in deep and explores the hows and whys of our food.
This book is said to have been the impetus to the current “molecular gastronomy” movement in food today.
Maybe you won’t read it cover to cover, but you will certainly refer to it regularly…especially when you mess up something like bread dough!
It makes a great gift..for you or any other intellectual foodie! Enjoy!