- Cookery, Food, Cookbooks, Cuisine
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn 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.
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Character
Warm, earnest, cool and spare.
- warmbleak
- earnestironic
- cooloverwhelming
- sparerichly built
- resolvedopen-ended
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About the book
- Author
- Harold McGee
- First published
- 1984
- Pages
- 684
- Publisher
- Allen and Unwin, Harper-Collins, Unwin Paperbacks
- Editions
- 15
- Language
- English
- ISBN
- 9789868508842
Where to read
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On Open Library, 10 have read it and 144 want to.
“What better subject for the first chapter than the food with which we all begin our lives?”
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