Are you curious about the art and science of cooking? I would suggest the following additions for your library: On Food and Cooking : The Science and Lore of the Kitchen by Harold McGee, Reprint edition (June 1997) Collier Books; ISBN: 0684843285 The Curious Cook: More Kitchen Science and Lore by Harold McGee, Reprint edition (April 20, 1992) Hungry Minds, Inc; ISBN: 0020098014 Kitchen Science : A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen by Howard Hillman, Lisa Loring, Kyle MacDonald, Revised edition (October 30, 1989) Houghton Mifflin Co (Pap); ISBN: 0395480728 Food Fundamentals by Margaret McWilliams, 6th edition (December 1992) Plycon Pr; ISBN: 0916434060 Foods: Experimental Perspectives by Margaret McWilliams, 4 edition (June 12, 2000), Prentice Hall College Div; ISBN: 0130212822 Back to the Kitchen Chemistry Home Page updated |