On Food and Cooking

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

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Harold McGee's "On Food and Cooking "is a kitchen classic. Hailed by "Time "magazine as "a minor masterpiece" when it first appeared in 1984, "On Food and Cooking "is the bible to which food lovers and professional chefs worldwide turn 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. Now, for its twentieth anniversary, Harold McGee has 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 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 "is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

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  • Hardback | 884 pages
  • 170.18 x 233.68 x 50.8mm | 1,360.77g
  • New YorkUnited States
  • English
  • Revised
  • Revised and Updated ed.
  • 0684800012
  • 9780684800011
  • 1,664

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"Nothing could be more welcome than a revised and expanded verison of Harold McGee's "On Food and Cooking." This big, immensely important work, with its breathtaking scope, is the basic resource for anyone who wants to understand the way we grow our food, harvest it, store it, cook it, consume, smell, taste, and even digest it. McGee's sceintific writing is intelligent, lucid, and always to the point -- helping both professionals and serious home cooks understand what happens when they work with food, enabling them to be more enlightened shoppers, cooks, and even eaters. The first edition of "On Food and Cooking" has been the best selling book in the history of our bookstore. A newer and larger "On Food and Cooking" is a gift to all who want to know how food works." - Nach Waxman, Owner, Kitchen Arts & Letters

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