Harold McGee - On Food and Cooking_ The Science and Lore of the Kitchen

Harold McGee's On Food and Cooking is a classic. Described by Time magazine as a "little masterpiece" when it first appeared in 1984, About Food and Cooking is the bible that foodies and professional chefs around the world turn to to understand where our foods come from, what exactly their ingredients are and how cooking turns them into something new and delicious. .
Now, to celebrate its 20th anniversary, Harold McGee has prepared a new, completely revised and updated edition of On Food and Cooking. He has almost completely rewrote the text, expanded it by two-thirds, and commissioned more than 100 new illustrations. It is compulsively readable and more engaging than ever.
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