A comprehensive guide to food science and cooking, blending chemistry, history, and kitchen techniques.
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A comprehensive guide to food science and cooking, blending chemistry, history, and kitchen techniques.
About
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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 Cooki...
What's Inside
will contain mild spoilers
Sexual content
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No sexual content present.
Violence & gore
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No violence or gore depicted.
Profanity
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No profanity or strong language present.
Substance use
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LGBTQ+ Rep.
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No LGBTQIA+ representation present.
Religious content
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No religious themes present.
Magic & witchcraft
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No witchcraft or occult content present.
Occult / demonology
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Political content
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No political or ideological messaging present.
Self-harm / suicide
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No self-harm or suicide content present.
Abuse & suffering
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