4 Excellent Food Science Books

Reader Contribution by Robin Mather
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I want to expand my cooking expertise. Can you suggest your preferred food science books?

If you want to whip up a meringue that doesn’t shrink, have wondered why your homemade yogurt is grainy, or are eager to fix a mayonnaise that’s “broken,” it’s time for you to delve into the chemistry of cooking. Harold McGee and Shirley Corriher are authors of some of the most trusted cooking reference guides, which we recommend for your kitchen library.

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