On food and cooking by Harold McGee

McGee taught a food science course at Harvard, and this textbook has been immensely helpful for me to learn chemistry behind food and cooking while remaining accessible to a non-scientific audience (I did get a B- spring term of high school chemistry). Each chapter is broken down into a specific subcategory or item of food, such as eggs, milk, meats, grains, spices, etc. I’ve learned so much more about both the science behind my favorite foods and the best way to approach cooking through this book!