Wed, Aug 01, 2007
McGee's On Food and Cooking
Posted to Media category
The first edition of Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen (1984) was one of the first books aimed at general readers that discussed the scientific aspects of why recipes work the way they do. I read it and enjoyed it a number of years ago, as well as his later book The Curious Cook.
The 2004 revised edition of On Food and Cooking is expanded to include sections on fish and ingredients from all over the world, as well as updating and expanding the earlier information on European and American ingredients and recipes. I'm just working my way into the early chapters on dairy and eggs, but the new edition is as impressive as the first edition.