On Food and Cooking
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 Cooki
ISBN: 9780739460375
🎯 Who Recommends This Book 3
Donald Knuth
Technology"Applied biochemistry in the kitchen."
book list View source ↗Samin Nosrat
Food & Cooking"This explains everything. Literally. I am so grateful to the author for his tirelessness, his patience, and his commitment to answering the whys of the kitchen."
blog View source ↗Chris Young
Business & Entrepreneurship"My career starts with On Food and Cooking in many ways. There wouldn’t be any of this modern cooking movement without this book, I don’t think."
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