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Mcgee On Food & Cooking: an Encyclopedia Of Kitchen Science, History and Culture
[Hardback - 2004]
harold mcgee
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Category: Cooking
Sub-category: Continental
Additional Category: Encyclopedias
Publisher: Hodder & Stoughton Uk | ISBN: 9780340831496 | Pages: 884
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Description

A blend of chemistry, history and anecdote that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.

About the Author

Harold James McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004.McGee is a visiting scholar at Harvard University. His book On Food and Cooking has won numerous awards and is used widely in food science courses at many universities. McGee's scientific approach to cooking has been embraced and popularized by chefs and authors such as Heston Blumenthal, David Chang, Alton Brown, Shirley Corriher, Lynne Rossetto Kasper and Russ Parsons.

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