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 nutrients and Cooking is a kitchen vintage. Hailed via Time magazine as "a minor masterpiece" while it first seemed in 1984, On meals and Cooking is the bible to which nutrition fanatics cooks around the globe flip for an realizing of the place our meals come from, what precisely they are made from, and the way cooking transforms them into whatever new and delicious.

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

On meals and Cooking pioneered the interpretation of technical foodstuff technology into cook-friendly kitchen technological know-how and helped supply delivery to the creative culinary circulate often called "molecular gastronomy." notwithstanding different books have now been written approximately kitchen technological know-how, On meals and Cooking remains unequalled within the accuracy, readability, and thoroughness of its factors, and the exciting means during which it blends technological know-how with the historic evolution of meals and cooking techniques.

On foodstuff and Cooking is a useful and huge compendium of simple information regarding constituents, cooking equipment, and the pleasures of consuming. it's going to satisfaction and fascinate somebody who has ever cooked, savored, or puzzled approximately nutrients.

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