Specs, in keeping with our interest in understanding what makes things tick and questioning the accepted protocols, this may be worthy:
Harold McGee's On Food and Cooking: The science and Lore of the Kitchen is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Recommended as one of the inspirations of Heston Blumenthal of The Fat Duck in Bray, UK. Michelin stars and awards– too many too count.


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