On Food and Cooking: The Science and Lore of the Kitchen
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A Kitchen Arts & Letters core book!
Since its first edition in 1984, McGee’s comprehensive and easily comprehensible guide to the chemistry and physics of ingredients and cooking methods has become the bestselling title in the history of our store.
Respected and heartily recommended by professional cooks, referred to by ambitious amateurs and accomplished innovators, it is a trove of information. Within a few pages one can learn the physiological differences between summer and winter melons, discover the flavor components in common herbs, and walk through the Japanese katsuobushi process for fish preservation. McGee’s work is cited regularly in countless other books: he’s that indispensable.