Archive for the ‘Science’ Category
Harold McGee poops on any romantic sentiment you may have ever associated with cooking. All your warm nostalgia about grandma’s mashed potatoes and green bean casserole is silly and juvenile. Grow up. That beautiful pork chop your searing in your backyard, it’s a hot bed of chemical reactions; enzymes breaking down, protein strains reconfiguring. Do you really want to know exactly what has to happen in the production of most dairy ingredients? How about hot dogs? Mmmm, this biology tastes delicious.
McGee’s book, On Food and Cooking: The Science and Lore of the Kitchen, (recently republished after a 20 year update) is the definitive examination of the physical, chemical and biological mechanisms that occur in every aspect of the food we grow, prepare and eat today. And it is fantastic. Complete with molecule charts and drawings of cell structures, McGee is not a casual read or source for weeknight dinner ideas. But for anyone interested in becoming a better cook, and that includes those that can barely toast bread, I cannot recommend this book highly enough.