On Food and Cooking. The Science of the Diversity of Ingredients and Flavor Combinations

"On Food and Cooking" — ON FOOD AND COOKING — became a pioneer in bringing together the scientific and culinary aspects of ingredients and cooking processes, and helped to establish the culinary movement known as "molecular gastronomy." Although countless books have been written about cooking, Harold McGee's book remains unmatched in accuracy, clarity, and thoroughness of explanations, as well as in the intriguing way science intertwines with the historical evolution of food and cooking methods.

Among the main topics addressed in the new edition, you will find:
· Traditional and modern methods of food production and their impact on quality.
· The wide variety of methods by which people in different places and times have cooked the same ingredients.
· Tips for selecting the best ingredients and successfully preparing them.
· The health benefits of various foods and the risks they may pose.