Kitchen Chemistry: A Food Science Cookbook [Book]

Food 2.0: Chefs as Chemists - The New York Times

A kitchen classic for nearly 35 years. Hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking.

On Food and Cooking: The Science and lore of the Kitchen [Book]

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Kitchen Chemistry Book

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Kitchen Chemistry: A Food Science Cookbook [Book]

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Chemistry of Food and Cooking – Simple Book Publishing