On Food and Cooking by Harold McGee
The Science and Lore of the Kitchen
This book is an in-depth exploration of the science and history behind various culinary techniques and ingredients. It provides readers with a comprehensive understanding of how and why certain cooking processes work, from the chemical reactions involved in baking to the origins of different food traditions. The book also delves into the nutritional value of foods, offering insights into how different preparation methods can impact health. It's a must-read for anyone interested in the science of cooking and the cultural significance of food.
The 2658th greatest book of all time
- Published
- 1984
- Nationality
- American
- Type
- Nonfiction
- Pages
- 600-900
- Words
- Unknown
- Original Language
- English
- Alternate Titles
- None
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This book is on the following 1 lists:
- 5th on The Ideal Library (Book)