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On Food and Cooking by Harold McGee, is perhaps one of the more interesting books on food science that is not a cook book. It's not something that you would re
by nanomonkey 5y ago
On Food and Cooking by Harold McGee, is perhaps one of the more interesting books on food science that is not a cook book. It's not something that you would read straight through, but great none the less.
Modernist Cuisine by Nathan Myhrvold is perhaps the most beautiful group of cook books, although quite pricey.
Professional Goldsmithing by Alan Revere is hands down one of the best books on jewelry fabrication in precious metals.