On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

This book is an in-depth exploration of the science and history behind various culinary techniques and ingredients. It provides readers with a comprehensive understanding of how and why certain cooking processes work, from the chemical reactions involved in baking to the origins of different food traditions. The book also delves into the nutritional value of foods, offering insights into how different preparation methods can impact health. It's a must-read for anyone interested in the science of cooking and the cultural significance of food.

The 3276th greatest book of all time

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Total Points: 134

Since this book was first published in 1984, there is a penalty of 16.0%. The age adjusted score is 112.56.

This is to prevent newer books from reaching super high on the ranked list of the greatest books of all time. The greatest books should also stand the test of time.