If you've ever wondered what a scientist might say about food, here is your answer. Harold McGee's "On Food and Cooking: The Science and Lore of the Kitchen" is a 900-page behemoth filled to the brim with excellent information. Its charm is in its depth of knowledge but highly readable simplicity. This book has something for everyone, from the seasoned chef to the budding home cook.
The best place to start with this book is the final chapter, "The Four Basic Food Molecules" and the short appendix entitled, "A Chemistry Primer". For bakers especially, the information included here is essential. I know, I know, you're never supposed to jump to the end of a book before you finish it! But these two sections will help give you a solid foundation so that the rest of the book is a breeze (and a great joy) to read.
From there you'll find a world ready to open up to you, from how soy sauce is made to how egg whites turn stiff when beaten. This is not exactly a cookbook, but rather a reference for any cooking-related question you could ever dream up. Making your way through this book is like drawing back the veil on the wonders lurking behind the mundane in the foods we eat. If you are serious about cooking at all, or if you are just interested in learning more about your favorite foods, this book is a must-have. It is an essential reference, yes, but more than that, it is a fascinating and magical read.
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