Brown recommends two books for learning more about the chemistry of cooking: On Food And Cooking by Harold McGee (indigo.ca link, fatbrain link) and Cookwise, by Shirley Corriher (indigo.ca link, fatbrain link).
Posted by Bill Stilwell at July 26, 2000 12:00 AM
it's only food. What I mean by that is that it's not anything to be afraid of. The more you understand what you can do with it, the more you will be able to do with it. Don't be afraid to play with it, and don't be afraid to fail. Every good cook I know screws something up! Taste your food, feel your food, think about your food, and then go cook.