On Food and Cooking by Harold Mcgee (.PDF)

File Size: 7.4 MB

On Food and Cooking: The Science and Lore of the Kitchen by Harold Mcgee
Requirements: .PDF reader, 7.4mb
Overview: On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as “molecular gastronomy.” Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Genre: Non-Fiction > Food & Drink

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