From The Atlantic: A quest for the beginner's best "meta-cookery" book. Thoughts? in Food Media & Arts Posted May 4, 2017 On 5/1/2017 at 2:10 PM, Dave the Cook said: It's surprising that the author of the article spent a year looking for the right book and didn't manage to stumble across Cookwise, I'm Just Here for the Food, Think Like a Chef, Techniques, Elements of Taste, or Cooking, just to name the few that come immediately to mind. Or maybe he did, and decided to use Bittman, Parsons and Alt-Lopez as straw men to make a pitch for Salt, Fat, Acid, Heat. I've read most of those books, and I can see why the author didn't recommend them either. The author doesn't name check every book, but I think its clear he's familiar with those books you listed. Cookwise and I'm Just Here for the Food are probably the books he writes about how McGee's "On Food and Cooking inspired a number of cooks and cookbook authors to integrate scientific approaches into their practices, and some of them have produced cookbooks that read as more populist versions of McGee’s book." Techniques and Cooking fall into the "in-depth guides to mastering the fundamentals of a classically respected cuisine (most often French or Italian) or matter-of-fact catalogues of cooking techniques" books that the author mentions.