Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book
Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.
'It answers every culinary question... This is the definitive, heavyweight reference book for the keen cook.' -- Spectator 'There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece.' -- Paul Levy, TLS 'Dazzling informative... McGee is the father of modern food science and by far the most enjoyable writer to read on the subject.' -- Bee Wilson, Sunday Telegraph 'if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition.' -- Christopher Hirst, Independent 'He has made the jump from mere author to timeless authority ! the book is quite remarkable in its depth, breadth and clarity.' -- Observer
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