Description

Harold McGee's On Food and Cooking is just a kitchen classic. Hailed by Time magazine as "a small masterpiece" when it first appeared in 1984, On Food and Cooking may be the bible to which food lovers and professional chefs worldwide turn for an awareness of where our foods originate from, just what they truly are made of, and how cooking converts them into something fresh and tasty. Today, because of its twentieth anniversary, Harold McGee has organized a brand new, completely revised and updated edition of On Food and Cooking. He's rewritten the written text nearly totally, extended it by two thirds, and commissioned over 100 new pictures.