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The Curious CookTuesday, Apr. 20, 2010 4:02 AMHave just started reading a serious foodie book, On Food & Cooking by Harold McGee. McGee takes a look at the chemistry and physics behind food - their makeup, how they react to heat, how specific ingredients change those reactions, and so on. It's a pretty daunting book at 800+ double-columned pages, and reads more like a textbook than a collection of recipes, but it's almost guaranteed to up your game by improving your knowledge of how food and cooking work.
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