On Food and Cooking

On Food and Cooking by Harold McGee is a fascinating dive into the science behind everyday cooking. It’s like having a conversation with a curious, knowledgeable friend who explains the "whys" of what happens when we cook. Instead of just telling you how to make a recipe, McGee takes you deeper, exploring the chemical reactions, physical changes, and history behind the foods we eat.

The book covers a huge range of topics, from the basic properties of ingredients like meat, vegetables, and grains, to the science of heat, flavor, and texture. McGee breaks down complex concepts into easy-to-understand explanations, making it approachable for both beginner home cooks and seasoned chefs. Whether you’ve ever wondered why an egg turns firm when you cook it or why roasting brings out the sweetness in onions, McGee provides the answers in a way that feels more like storytelling than textbook science.

He also touches on the history and culture of food, showing how cooking techniques and food practices have evolved across the world. This makes the book not just a guide to better cooking, but also a rich exploration of food's role in society.

What makes On Food and Cooking special is how it empowers readers. It doesn’t just give you instructions—it helps you understand the mechanics behind cooking so you can experiment, improvise, and become more confident in the kitchen. With its mix of science, history, and practical advice, it’s a must-read for anyone who loves food and wants to know more about what happens when we cook.