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On Food and Cooking: The Science and Lore of the Kitchen is a reference book by Harold McGee, first published in 1984 and extensively revised in a later edition. It explains how ingredients and cooking processes behave through chemistry, biology, history, and practical observation. Rather than funct...
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Harold McGee’s *On Food and Cooking* provides a foundational understanding of culinary processes through the lens of food science. This comprehensive cookbook details chemical reactions involved in cooking, offering insights into why ingredients behave as they do. It is invaluable for serious home c...
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