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Puj
Puj Posts: 615
edited November -1 in EggHead Forum
All,[p]I noticed the recent thread regarding Alton Brown and just wanted to get a thread going (which comes up from time to time) related to the wealth of food science knowledge available to the home cook. I have found my dive into the world of food science over the past "X" years has truly improved my understanding of the cooking process, and hence, my capabilities to deliver a good meal.[p]For a serious look into the how's and why's of cooking I have found the following authors/books to have significantly helped me along this educational journey: [p]- AB's book "I'm Just Here for the Food",
- "On Food and Cooking" by Harold McGee, and
- "Cookwise" by Shirley Corriher[p]I'm sure forum members can add their favorites to this list.[p]Puj[p]

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