On Food and Cooking
A comprehensive reference book that explores the science behind culinary processes, explaining the chemical and physical transformations that occur during cooking. It covers a vast range of ingredients and techniques, bridging the gap between the kitchen and the laboratory.
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Ranked #356 of 1942 · 684 pages · Published 1984
Mentioned 3× on The Joe Rogan Experience across 3 episodes, most recently on May 5, 2020.
Fight Record
Every episode where this book came up, newest first. Timestamps are approximate; each mention links to its source.
Mentioned by Adam Perry Lang · 00:27:17 · ▶︎ Watch this moment on YouTube (approximate) · Source: Transcript (podscripts.co)
Mentioned by Joe Rogan (host) · 01:28:58 · ▶︎ Watch this moment on YouTube (approximate) · Source: Transcript (podscripts.co)
#348Steven Rinella, Bryan Callen, Cam Edwards
Mentioned by Steven Rinella, Bryan Callen, Cam Edwards · 01:34:16 · ▶︎ Watch this moment on YouTube (approximate) · Source: Transcript (podscripts.co)
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Data last updated · Report a mistake · How it works: mentions are pulled from public transcripts and episode descriptions, partly with AI-assisted extraction, so details and timestamps can be off.
Book data: ISBN 9780020346210. Page count from Open Library (median of editions). Cover via Open Library Covers.