On Food and Cooking by Harold McGee
Harold McGee is a godfather of modern gastronomy. One of the earliest and most comprehensive tomes on food science, there is almost no scientific food or cocktail book that does not reference this text. I reference this book frequently, and have tried to read it cover to cover 3 times, but never made it past page 200. There’s a whole chapter on spirits, if you’re worried about its relevance to the cocktail world. Recommended for scientists, technical folks, and people that love to pull out giant books, flip to a page, and point emphatically at a certain passage to prove they are right when engaged in arguments. Hardcover.
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