On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee is a must-have for anyone who is interested in the science, history, and lore of food. Harold presents us with the ultimate reference book that is beautifully written and fun to read! He covers everything from the evolution of beer to how to on mixing a proper vinaigrette.
With over 800 pages, Harold teaches with clever diagrams, tips, stories, and interesting facts. Pick up your copy and learn what professional chefs, food TV stars, and food scientist already know. From topics like “Flavorings are Chemical Weapons” to “Food Sugars and Blood Sugar: The Problem of Diabetes”, you’ll be amazed at the link between science, food, and history. Harold McGee give us a handle on the complex world of food.
Follow recent news, informative new articles, and Harold’s fascinating blog on the curious cook.