On Food and Cooking: The Science and Lore of the Kitchen

Alton Brown once called this 1984 kitchen reference classic “the Rosetta Stone of the culinary world.” In it, McGee explains the science behind food, detailing where ingredients come from, what they’re made of, and how they can be transformed via cooking. His science-y descriptions will help you understand why some recipes work and why some are doomed to failure, and also more prosaic things like if blowing on hot soup truly cools it faster. (Yes—and he’ll tell you why.) When you understand the science behind a recipe, you’ll be able to tell at a glance which ones are likely to succeed and which will fail. This book will make you a smarter cook, and if you’re like me, you’ll enjoy the education.