Found in 8 comments on Hacker News
I'd also very highly recommend 'On Food and Cooking' which examines the science and history behind many common foods:

By understanding the food science you can also become a better cook yourself.

bhntr3 · 2020-07-04 · Original thread
If you're curious enough to read a 900 page book containing very accurate information about the specific processes that occur when preparing most foods then On Food and Cooking by Harold McGee[0] is the book for you. It's not for everyone but I give you my guarantee as an internet stranger that you'll love it.


Creationer · 2019-05-24 · Original thread
Understanding the science behind cooking is also beneficial:

You can also use a microwave to do things like cooking potatoes.

dastbe · 2015-11-06 · Original thread
you can url golf it down to just

bmelton · 2012-05-20 · Original thread
Harold McGee's "On Food and Cooking" (non-affiliate link:

Similar, scientifically, to Alton Brown, but much more detailed (and less humorous). This is equivalent to an O'Reilly book on food.

NaOH · 2011-07-09 · Original thread
Ruhlman's book is great, as is Harold McGees's On Food & Cooking. [1] As a trained chef with a focus in baking and pastry, especially bread making, I'll offer any wisdom I have for anyone who is interested.


niels_olson · 2010-10-26 · Original thread
Doc, here. I don't think the article is sensationalist at all. Here's a quick list of basic steps I recommend

* standing desk: I love mine. 2x6 legs, 2x4 connecters, $50 at Home Depot, and 4 hours of work --

* live close enough to work to walk or ride. Ride to the train or ferry if necessary. (I ride 17 miles, take a train, then another 4 miles)

* Move to Southern California. I'm not kidding.

* Strength:

50 low crunches, 5n pushups, m half-down pullups

50 side crunches, 5(n-1) pushups, m-2 half-down pullups

50 crunches, 5(n-2) pushups, m-4 half-down pullups

50 opposite side crunches, 5(n-3) pushups, m-6 half-down pullups

50 crunches

Vary n and m to ability

* Eat food, not too much, mostly plants.

Michael Pollan, Unhappy Meals (Food, Inc; King Corn, and Omnivore's Dilemma condensed into one essay) --

Join the Slow Food movement:

Four books I'd like to see in every kitchen:

* Deborah Madison, Vegetarian Cooking for Everyone (number one among vegetarians, but also the vegetable cookbook everyone should have) --

* Mark Bittman, Fish (If you can't cook fish after this, kill yourself) --

* Harold McGee, On Food and Cooking (unrivaled, in depth, the go-to resource for food hackers) --

* Julia Child, Mastering the Art of French Cooking (the original food hacker) --

djmdjm · 2010-08-10 · Original thread is a good book that discusses culinary science, and it costs a lot less than $450.

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