Why has it taken me so long to find this book? 884 pages of information in elegant writing. If you want to understand why a small amount of cold liquid makes melted chocolate ‘seize’ into a grainy mess, then this book is for you!
‘..The joy of McGee is that he is not just about science. History and culture get the fair showing allowed in the subtitle. Boxes on most pages give generous gobbets of fact about food words, food history and myths and misunderstandings of cooks gone by. This adds humanity and perspective to all the eye-popping chemistry so that even the least scientifically literate will feel at home..’.
And you can follow Harold McGee here.