Harold McGee

Chapter 15: The Four Basic Food Molecules

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

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Barham, P. The Science of Cooking. Berlin: Springer-Verlag, 2001.

Fennema, O., ed. Food Chemistry. 3rd ed. New York: Dekker, 1996.

Penfield, M.P., and A.M. Campbell. Experimental Food Science. 3rd ed. San Diego, CA: Academic, 1990.

From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.