: McGee explains the "why" behind kitchen processes, such as why whipping cream works but whipping milk does not, and how the Maillard reaction creates savory flavors in seared meat.
: It blends science with the history and anthropology of food, tracing the origin of ingredients like milk and the cultural significance of traditional cooking methods. On Food and Cooking: The Science and Lore of th...
: The 2004 edition added a heavy focus on the specific molecules that create complex "chemical chords" of flavor. On Food and Cooking: The Science and Lore of the Kitchen : McGee explains the "why" behind kitchen processes,