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The Curious Cook

Tuesday, Apr. 20, 2010 4:02 AM

Have 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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