Have you ever wondered how beer is made? or what kind of starch you should use to thicken soups? or why some foods like bread and meat brown when cooked?

There is no single book I refer to more than On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. He’s an American author who writes columns, magazine articles and books, and even consults for restaurants and manufacturers.

This is my food encyclopedia. The first time I heard of it was through one of Alton Brown’s books. I was unaware of the impact McGee had on the food world at the time, and was constantly shocked as to how much I would notice “Harold McGee” after this.

It’s chock-full of nerd with culture, history, and science. To give you an idea, the bread section begins with “the evolution of bread”, breaks down the bread into its ingredients, explains gluten plasticity and elasticity, and even tells you what temperature yeasts should be for a sourdough starter. Then it goes into detail about doughnuts, batter foods, crepes, and everything within the realm of bread.

I like to just flip through this thing because it’s so fascinating. It’s still the book I grab first when I want to learn something about a food. Shirley Corriher comes in a close 2nd. What are your most reached for food books?