Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time
magazine as "a minor masterpiece" when it first appeared in 1984, On Food
and Cooking is the bible to which food lovers and professional chefs
worldwide turn for an understanding of where our foods come from, what
exactly they're made of, and how cooking transforms them into something
new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully
revised and updated edition of On Food and Cooking . He has rewritten the
text almost completely, expanded it by two-thirds, and commissioned more
than 100 new illustrations. As compulsively readable and engaging as ever,
the new On Food and Cooking provides countless eye-opening insights into
food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science
into cook-friendly kitchen science and helped give birth to the inventive
culinary movement known as "molecular gastronomy." Though other books have
now been written about kitchen science, On Food and Cooking remains
unmatched in the accuracy, clarity, and thoroughness of its explanations,
and the intriguing way in which it blends science with the historical
evolution of foods and cooking techniques.

Among the major themes addressed throughout this new edition are:

* Traditional and modern methods of food production and their influences
on food quality
* The great diversity of methods by which people in different places and
times have prepared the same ingredients
* Tips for selecting the best ingredients and preparing them successfully
* The particular substances that give foods their flavors and that give
us pleasure
* Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic
information about ingredients, cooking methods, and the pleasures of eating.
It will delight and fascinate anyone who has ever cooked, savored, or
wondered about food.

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