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

£32.16
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Overview

It answers every culinary question. . . This is the definitive, heavyweight reference book for the keen cook. Spectator There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece. Paul Levy, TLS Dazzling informative. . . . McGee is the father of modern food science and by far the most enjoyable writer to read on the subject. Bee Wilson, Sunday Telegraph if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen.

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