Science of Cooking

February 27, 2005 11:12 AM

Science of Cooking guide resource
posted by Gyan (8 comments total)

I swear I meant the last two words to be tags. Matt, please correct & delete this comment. Thanks.
posted by Gyan at 11:13 AM on February 27, 2005

Along a similar vein, On Food and Cooking (Harold McGee) is a must-have book on this subject.
posted by rolypolyman at 12:11 PM on February 27, 2005

Great resource. I second the recommendation for McGee. It's a brilliant book for a scientist in the kitchen like me.
posted by swordfishtrombones at 12:16 PM on February 27, 2005

Thanks!
posted by Calvin at 12:23 PM on February 27, 2005

"Please, not another lollipop beating, Mr. Kennedy!"
posted by torregrassa at 12:51 PM on February 27, 2005

McGee - thirded. Why does meat get brown, Mr. McGee?
posted by fixedgear at 1:12 PM on February 27, 2005

Note that a second edition of McGee's book recently came out. Also, for those televisionly inclined, check out Good Eats.
posted by gwint at 1:20 PM on February 27, 2005

Or for the non-televisionally inclined, Alton Brown has also published books.
posted by nakedcodemonkey at 9:04 PM on February 27, 2005