The Curious Cook: More Kitchen Science and Lore McGee, Harold

**The Curious Cook: More Kitchen Science and Lore** by Harold McGee turns your kitchen into a delicious laboratory where everyday cooking mysteries get solved with actual science. This isn't your grandmother's cookbook—it's part food science textbook, part culinary detective story that explains why onions make you cry and how heat transforms ingredients at the molecular level.

McGee, the godfather of food science writing, serves up fascinating explanations behind cooking techniques that'll make you the smartest person at your next dinner party. Perfect for curious home cooks, culinary students, and anyone who's ever wondered why their soufflé collapsed or their bread didn't rise.

From fermentation fundamentals to the physics of perfect pasta, this genre-defining cookbook science guide satisfies both your brain and your taste buds. This well-loved copy from Patina Paperbacks has plenty of kitchen wisdom left to share.

**Reader Reviews:**
"Finally understood why my scrambled eggs were always rubbery—game changer!"
"McGee makes food chemistry actually fun and readable, not dry textbook material."