Water, Water, Every Where, And Always A Drop To Cook

The final chapter of Harold McGee’s On Food and Cooking, in Moses-like fashion, declaims the basis of all cooking: “The Four Basic Food Molecules.” Water, fats and oils, carbohydrates and proteins.  H2O, of course, makes up not only most of what we eat, but our own bodies as well.  As McGee states, Leaving aside the … Continue reading Water, Water, Every Where, And Always A Drop To Cook