MarijnBerg15 karma2021-09-02 16:05:43 UTC
Harold McGee's On Food and Cooking is quite famous and I enjoyed reading it a lot but it's been quite a while since it was written.
What do you think are the most interesting or important developments made in food science since that came out that are either relevant for the home cook or you are just really excited about?
And do you have any book recommendations on the topic?
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