Home › Nonfiction › On Food and Cooking
The science and lore of the kitchen
1984Slow paceThoughtful
What it is about
Harold McGee explains the science behind ingredients and cooking methods. He covers dairy, eggs, meat, vegetables, grains and more. Many chefs and food writers treat it as a basic reference.
Who will enjoy it
Curious cooks.
What you will get
A fully revised edition appeared in 2004.
On Food and Cooking Facts: Pages, Genre and Setting
Genre
Nonfiction · Food science · Reference · Cooking
Length
884 pages · ≈ 25 h
More about this book
Characters
Harold McGee.
Setting
Kitchens and food labs.
What makes it different
A long reference that explains why food behaves as it does.
Feel
Curious, clear and careful.
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