My husband loves to cook and experiment, and I think he’d really like a book that explained some of the why’s of cooking. I’m thinking something sort of practical but also goes into the theory. And written in an interesting engaging way and accessible for someone who hasn’t gotten too far behind high school science.
by montmarayroyal
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“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee https://www.goodreads.com/book/show/101255.On_Food_and_Cooking
**Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking** by Samin Nosrat
I haven’t read it completely yet, but it’s been quite good so far.
An amazing book I saw this week: Michael H. Tunick, *The Science of Cheese*. Lots of detail about chemistry and microbiology. You do need to understand organic chemistry structure diagrams though.