His chapter on eggs not only almost manages to answer the question about whether chicken or egg came first, but gives the most useful and detailed information on the chemistry of egg cooking that you’re likely to find.
It was McGee’s book which helped give birth to the movement known as molecular gastronomy - though he ended up being annoyed by the term. The point is, he’s the big cheese and for good reason.
I can’t urge you enough to make this your next food reading purchase. Indeed, with McGee at your side, you might find yourself using cookbooks less and using your new knowledge a whole lot more.
If you like broad-strokes info, and don’t qualify for full food-geekdom, then his slightly more recent book Keys to Good Cooking is a neat distillation of must-have information.
If you want to hunt them down, the wonderful Love Books in Melville will order for you. Even if you don’t get the books, do follow his writings online.
He always delights with info which tasteful food blogs and mags shy away from. He tells us, in an article on “salt rising bread”: “A century ago, a scientist went so far as to bake bread leavened with Clostridium perfringens drawn from an infected wound, in what the West Virginia Medical Journal called ‘perhaps the most macabre experiment in culinary history’." Now, that’s what I call interesting food trivia.
READING & WATCHING: For extended McGee, check out the following:
WATCH | The meat-juice-sealing theory debunked: