On Food and Cooking: The Science and Lore of the Kitchen
I'm compelled to bring out the fifth star.anything less would be an injustice to 894 pages of entry-by-entry examination of a food, where it comes from, how's its processed/transported; typical methods of preparation; and scientific (this book started molecular gastronomy) / chemical examination of what is happening to the food product. it was a tremendous read on the first read-through to improve my understanding of cooking, and this book will be a permanent inclusion on the ebook bookshelf.
"believe the hype"