"On Food and Cooking" (by Harold McGee)

"On Food and Cooking" by Harold McGee is a comprehensive guide that explains the science behind how and why foods behave the way they do during cooking. It covers techniques, ingredients, and the chemistry involved in preparing everything from meats to baked goods. The book demystifies culinary processes, helping readers understand the principles behind good cooking, which can improve both everyday meals and gourmet techniques. It serves as an authoritative resource for both cooks and food enthusiasts interested in the scientific foundations of culinary arts, fostering a deeper appreciation and more informed approach to preparing food.