Luke F. LaBorde

The book I would like to select is On Food and Cooking by Harold McGee. The book is a thorough summary of the science of food written for food enthusiasts at all levels. Because it is written in an approachable, semi-technical manner, its content satisfies both the curious cook and those who are more technically minded. I specifically selected this book because it can serve to introduce potential food science students to a fascinating and rewarding field of study in a discipline that they might previously not have been aware of.