right now: On Food and Cooking - the Science and Lore of the Kitchen by Harold McGee.
This encyclopedic work on culinary science isn't really meant to be read, chapter by chapter, but explored by "dipping" into various sections depending on your curiosity at the moment. If you enjoy food - the joyous intermingling of water, protein, fat and carbs - and are a serious science geek, then you'll definitely appreciate this tome.
Hat tip: RT. Thanks for the gift!
Monday, October 4, 2010
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment