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Food Scientist Harold McGee: 'On Food' The book "On Food and Cooking: The Science and Lore of the Kitchen" has become a reference tool for many cooks. Now author Harold McGee has revised and updated the book. It's an exposition of food and cooking techniques, delving into technology and history.

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Food Scientist Harold McGee: 'On Food'

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Food Scientist Harold McGee: 'On Food'

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The book On Food and Cooking: The Science and Lore of the Kitchen has become a reference tool for many cooks. Now author Harold McGee has revised and updated the book. It's an exposition of food and cooking techniques, delving into technology and history.

McGee diagrams the stages of making mayonnaise under a microscope, explains why peppers are hot, and why seafood gets mushy if you cook it improperly. McGee is a world-renowned authority on the chemistry of cooking.

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On Food And Cooking
On Food And Cooking

The Science and Lore of the Kitchen

by Harold McGee, Patricia Dorfman, Justin Greene and Ann McGee

Hardcover, 884 pages |

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Title
On Food And Cooking
Subtitle
The Science and Lore of the Kitchen
Author
Harold McGee, Patricia Dorfman, et al

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