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1
Modernist Cuisine: The Art and Science of Cooking
Nathan Myhrvold, Chris Young, and Maxime Bilets *Modernist Cuisine* is a monumental work exploring the science and art of cooking. The book delves into the physics and chemistry of food, offering inno...
2
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGees seminal work is the 'bible' of food science. While it contains few traditional recipes, it provides an exhaustive look at the history, chemistry, and biology of ingredients. It is the bo...
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