On Food and Cooking av Harold McGee

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<b>A kitchen classic for over 35 years, and hailed by <i>Time</i> magazine as "a minor masterpiece" when it first appeared in 1984, <i>On Food and Cooking </i>is the bible which food lovers and professional chefs worldwide turn to 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.</b><BR><BR>For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of <i>On Food and Cooking</i>. 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 <i>On Food and Cooking</i> provides countless eye-opening insights into food, its preparation, and its enjoyment.<BR><BR><i>On Food and Cooking</i> pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gast