McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

The Science and Lore of the Kitchen #1

Harold McGee

894 pages • first pub 1984 (view editions)

nonfiction food and drink science informative slow-paced
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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understand...

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