Author: Harold McGee
Year: 1984
Rank:
Rating:
Original Rating:
Pop Rating:
Genres/categories:
Food, Cookbooks, Non Fiction, Science
Purchase/reserch links:
ISBNs:
9780684800011
0684800012 |
| 
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.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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.
This book is part of the "The Science and Lore of the Kitchen" series. Here are some other books from this series:
 | "The Curious Cook"
First published in 1990
Rank: , Original star rating: , Adjusted star rating: , Pop rating: |
Similar books:
|
