On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee is a comprehensive guide that explores the science behind cooking and food preparation. First published in 1984 and updated in subsequent editions, this seminal book offers detailed insights into how cooking methods affect the chemistry of ingredients. McGee explains the biochemical processes that influence flavor, texture, and nutritional value, blending scientific knowledge with practical advice. Ideal for chefs, home cooks, and food enthusiasts, it provides a deeper understanding of culinary techniques and the science that drives them.