On Food and Cooking. The Science of Variety in Products and the Combination of Flavors

The book "On Food and Cooking" has become a pioneer in bridging the scientific and culinary aspects of ingredients and cooking processes, and has helped to give rise to the culinary movement known as "molecular gastronomy." While other books have been written about cooking, Harold McGee's book remains unmatched in precision, clarity, and thoroughness of explanations, as well as in the intriguing way that 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 influence on quality.
· A wide variety of methods by which people in different places and times have prepared the same ingredients.
· Tips for selecting the best ingredients and successfully preparing them.
· The health benefits of various foods and the risks they may carry.

"On Food and Cooking" is an invaluable and monumental compilation of essential information about ingredients, cooking methods, and the pleasures of eating. It will delight and charm anyone who has ever cooked, savored, or been interested in food.