On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

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 3231st greatest book of all time


Published
1984
Nationality
American
Type
Nonfiction
Pages
600-900
Words
Unknown
Original Language
English

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