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"On Food and Cooking: The Science and Lore of the Kitchen" is a book written by Harold McGee. First published in 1984, the book has become a classic in the field of food science and culinary arts. Harold McGee, a former Oxford University doctoral candidate in literature with a keen interest in science, explores the scientific principles behind various cooking techniques and the transformations that occur in food during the cooking process.
The book covers a wide range of topics, including the chemistry and physics of cooking, the biology of taste and smell, and the history of various culinary practices. It delves into the molecular and physical changes that take place in ingredients when they are cooked and how these changes affect the final taste, texture, and appearance of the food.
McGee's writing is known for its accessibility, making complex scientific concepts understandable to a general audience. "On Food and Cooking" is often recommended for both professional chefs and home cooks who want to deepen their understanding of the science behind the art of cooking.
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