On Food and Cooking: The Science and Lore of the Kitchen

By Harold McGee

Categories: Cookbooks, Food & Wine

On Food and Cooking, Harold McGee's reference on kitchen science, explains where foods come from, what they contain and how cooking transforms them. It covers milk and eggs, meat, fruits and vegetables, grains, breads, sauces, sugars and chocolate, and wine, beer and spirits. McGee blends chemistry with the history of foods and cooking techniques, translating technical food science for home and professional cooks. Rather than modern recipes, the book focuses on why techniques work.

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• Seth Godin: “Yeah, Harold McGee has done that beautifully.”