Penn State

Luke F. LaBorde - Associate Professor of Food Science, Penn State University Park

Book Title: On Food and Cooking

Author: Harold McGee

Book Description:

The book I would like to select is On Food and Cooking by Harold McGee. The book is a thorough summary of the science of food written for food enthusiasts at all levels. Because it is written in an approachable, semi-technical manner, its content satisfies both the curious cook and those who are more technically minded. I specifically selected this book because it can serve to introduce potential food science students to a fascinating and rewarding field of study in a discipline that they might previously not have been aware of.


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