On Food and Cooking
On Food and Cooking
For over 35 years, "On Food and Cooking" has been a key resource for food lovers and chefs, exploring food origins, composition, and cooking transformations. Harold McGee's updated edition includes new text, illustrations, and insights into food science, preparation, and enjoyment. The book combines technical food science with culinary history, influencing modern cooking methods like molecular gastronomy. It covers food production, ingredient preparation, flavor chemistry, and health impacts, making it a must-read for anyone passionate about food.
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Specificaties
| ISBN/EAN | 9780684800011 |
| Auteur | Harold McGee |
| Uitgever | Simon & Schuster Nederland B.V. |
| Taal | Engels |
| Uitvoering | Gebonden in harde band |
| Pagina's | 896 |
| Lengte | 251.0 mm |
| Breedte | 183.0 mm |
Harold McGee is a world-renowned authority on the science of food and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook , as well as many articles and reviews. He has been named food writer of the year by Bon Appétit magazine and to the Time 100, an annual list of the world’s most influential people. He lives in San Francisco.