The science of cooking.

[thelegohooverer]

I’d really like to learn about cooking and baking - not recipes, but the science behind it.

I’m a pretty competent cook and I know that various techniques are good to do (like browning meat, adding an acid, adding salt to baking, etc) but I’d like to learn more about the processes and reactions.

Can anyone recommend a course or a book?

The RSC and Heston Blumenthal put together a book called Kitchen Chemistry that is mainly aimed at teachers as it has ideas for practical activities. It might be a useful starting point.

This one. It's enormous (800+ pages) and full of interesting information.

Thank you

Yes the McGee book is amazing.

This book is good
www.worldofbooks.com/en-gb/books/peter-barham/science-of-cooking/9783540674665