A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional...
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic "On Food and Cooking. " Taking home cooks from market to table--and...
A masterpiece of gastronomic writing - presenting the science, history and culture of food and cooking. It is the standard reference among professional cooks, as it answers all those...
What is smell? How does it work? And why is it so important? Harold McGee, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense...
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