Okay – many of you know I like science, biochemistry, physiology – how and why things work and/or react the way they do, and, that I pass on the information to you. So – here’s my collection of food and science books.

Here’s the cream of the crop … a must have for all kitchens …

  • On Food and Cooking, the Science and Lore of the Kitchen; by Harold McGee

And – here are the others….

  • Kitchen Mysteries, Revealing the Science of Cooking; Hervé This
  • How to Read a French Fry, and Other Stories of Intriguing Kitchen Science; Russ Parsons
  • The Food Lover’s Tiptionary, More Than 6,000 Food and Drink Tips, Secrets, Shortcuts and Other Things Cookbooks Never Tell You; Sharon Tyler Herbst
  • How to Break an Egg, 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques; Fine Cooking Magazine
  • Cooking 101, The Beginner’s Guide to Healthy Cooking; Nicolette M. Dumke
  • Chef’s Secrets: Insider Techniques From Today’s Culinary Masters
  • Cooking A to Z, Cole’s Complete Culinary Reference Recipes and Techniques
  • Twinkie, Deconstructed; Steve Ettlinger