In my continuing quest to

In my continuing quest to bring you all things Alton Brown, FoodTV finally put up a transcript of a recent online chat.

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).

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.