by Harold McGee · Simon and Schuster USA · tapa dura · ISBN 9780684800011
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Unlock the secrets of cooking with Harold McGee's 'On Food and Cooking'. This book, hailed as a masterpiece, explores the science behind gastronomy, revealing how foods transform when cooking. With clear and fascinating explanations, McGee combines science with culinary history, offering tips for selecting the best ingredients and understanding flavors. An essential guide for any cooking enthusiast.
Harold James McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, first published in 1984 and revised in 2004.
