“On Food and Cooking” By Harold McGee

If you were to buy one book about food it would be this book. Every chef has read it. It is the only book you really use at the CIA. It basically talks about the science of food. “The Modernist Cuisine” is like “On Food and Cooking” but with pictures and recipes. If you are really interesting in learning about food and how everything works, buy this book or attend the CIA and it will be one of the books given to you.