On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee

Harold McGee's On foodstuff and Cooking is a kitchen vintage. Hailed by means of Time magazine as "a minor masterpiece" whilst it first seemed in 1984, On foodstuff and Cooking is the bible to which foodstuff fanatics cooks around the world flip for an figuring out of the place our meals come from, what precisely they are made up of, and the way cooking transforms them into whatever new and delicious.

Now, for its 20th anniversary, Harold McGee has ready a brand new, totally revised and up to date variation of On nutrients and Cooking. He has rewritten the textual content virtually thoroughly, increased it via two-thirds, and commissioned greater than a hundred new illustrations. As compulsively readable and interesting as ever, the hot On nutrients and Cooking provides numerous eye-opening insights into nutrients, its training, and its enjoyment.

On nutrition and Cooking pioneered the interpretation of technical nutrition technology into cook-friendly kitchen technological know-how and helped provide start to the artistic culinary circulate often called "molecular gastronomy." although different books have now been written approximately kitchen technology, On meals and Cooking remains unequalled within the accuracy, readability, and thoroughness of its motives, and the exciting approach during which it blends technological know-how with the historic evolution of meals and cooking techniques.

On meals and Cooking is a useful and enormous compendium of uncomplicated information regarding components, cooking tools, and the pleasures of consuming. it's going to pride and fascinate an individual who has ever cooked, savored, or puzzled approximately nutrients.

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