It's finally here, the cookbook of the masters!

Fucking Finally, I have waited for my book pusher to bring home this treasure for ages.

"On food and Cooking" by Harold McGee.

900+ pages of pure, unadulterated, food science. No recipes, no step by step useless ingredient lists. Instead, this book teaches you the how and why of everything in the food we eat. Molecule by molecule, every piece of meat, dairy, vegetable, fruit and everything else used by cooks in the kitchen is broken down to its essential science and taught to you.

This book teaches you the essentials on how to make your own recipes, not just follow someone elses because you will know EVERYTHING about food.

There's even a basic chemistry primer included so you can make the most of the scientific data presented.

The original is from 1984 when it became the go-to book for every master chef around the world. The revised edition is even more staggering.

This is the book that taught chefs such as Heston Blumenthal, Ferran Adrià Acosta and many more, the science of cooking.

This book is so good, that there's a barrage of flame posts constantly needing deletion in the amazon book reviews from cristian fundies lambasting it for being "evolutionary indoctrination and propaganda" lmao, I shit you not, that only made me want it more.

Also every episode of Good Eats is probably based on something from this book, just without the puppets and sketches

I've had it on loan from our public library for ages and it's been a constant struggle between me and some Danish university on who got to have it the next loan period, now I finally have my own copy.

If you'r at all interested in food and cooking, get this book.
__________________________
Junk Science|Skeptic Mag|Quack Watch|Bad Science