hi, i know there is probably many questions about cookbooks etc
Im pretty new to cooking (1 year in culinary school) and here we learn the basics but i would like to read and understand why we cook as we cook and also how the food react and also learn more about molecular gastronomy
Harold Mcgee and Modernist cuisine but are there more books like those? thats good ?
I would also like an molecular gastronomy cookbook there they explain the techniques etc
Also, because molecular gastronomy use powder etc, is there a book you can read what they do and work ?
also, is there a book that talk about mixing flavors? like chuckled works with chili, orange etc
Thanks for the help!