For two decades, Harold McGee’s On Food and Cooking has reigned as the definitive work on food science for the home or professional cook. Exhaustively researched and clearly written, McGee’s book provides in-depth information on nearly every topic related to the kitchen, from bread to smoking and from proteins to spices. It is an amazing collection of knowledge on ingredients, dishes, methods, and processes. This edition is the updated and expanded 20-year anniversary edition, loaded with helpful and instructive illustrations and revised content. This is the bible for those who wish to understand their cooking better. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. On Food and Cooking easily translates technical food science into home-kitchen-friendly science, and has also helped give birth to modern “molecular gastronomy” movement. It remains alone in its field for clarity, thoroughness, and accuracy. Written in bites small enough to devour, you’ll spend hours reading about topics you never knew you were interested in.
