The Science of Good Food by David Joachim and Andrew Schloss

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In this food science reference book, ingredients and methods are listed alphabetically from Abalone through Frying to Zucchini and the authors explain what ingredients are made of, how they behave when cooked, and how various methods work. There are good photos, tables, charts, and tips, and the design is friendly and contemporary. Some techniques have recipes. Full disclosure: In 2017 David Joachim became the editor of this website. Robert Rose, 2008, 624 pages, paperback, numerous recipes and color photos.

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Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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