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On Food and Cooking

The Science and Lore of the Kitchen

Harold McGee

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 so...
Publish Date
2004
November 23
First Published in 1984
Goodreads rating
4.46
ISBN
9780684800011
Recommendations
3
Recommendations
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.      source
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.      source
Applied biochemistry in the kitchen.      source