McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote
that no self-respecting foodie or cook can afford to be without. McGEE ON FOOD AND COOKING renders the everyday miracles
of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever
wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake
batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping
onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even
how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself
emerging from the culinary dark ages. Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both
sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year.
Now completely rewritten for a new generation,
reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all
those who love food.
Everything you've ever wanted to know about the science, history and culture of food and cooking,
in one encyclopaedic, 896-page reference book