I’ve just begun to read Harold McGee’s recent revision of On Food and Cooking: the Science and Lore of the Kitchen. The book covers a wide range of topics in detail – from how cheeses are made, to the science behind tempered chocolate. As you might expect, the explanations can sometimes become quite technical. But the writings I’ve read so far have been very clear and concise, and relatable to my own cooking. Hopefully this book will help me become a better cook. After all, who can question your cooking technique when it’s been scientifically proven to work?
While I’m on the topic of molecular gastronomy ('the science of deliciousness’), I thought I would compile a list of resources to help keep track of developments in this rapidly changing field. Posted below is what I’ve come across so far, and I’ll continue to add to the list as I learn more. Please feel free to leave a comment or e-mail me if you have anything to add, or if you feel that something that’s listed shouldn’t be there.