Description
Book SynopsisA kitchen classic for over 35 years, and hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they''re made of, and how cooking transforms them into something new and delicious.For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of
On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new
On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as molecular gastro
