Harold McGee, On Food and Cooking, The Science & Lore of the Kitchen | Hard

Discover the fascinating science behind everyday cooking with On Food and Cooking by Harold McGee—one of the most respected and influential food reference books ever published. Often referred to as the “bible of food science,” this comprehensive hardcover edition explains the chemistry, history, and techniques behind ingredients and cooking methods, making it an invaluable resource for home cooks, culinary students, chefs, and food enthusiasts alike. This revised and expanded edition contains nearly 900 pages of detailed information, illustrations, & practical culinary knowledge. It has received numerous culinary awards and remains a staple in professional and home kitchens. 🔹Features: * Hardcover, Revised & Updated Edition. * Nearly 900 pages of food science and cooking knowledge. * Covers meats, dairy, eggs, vegetables, fruits, grains, baking, sauces, chocolate, beverages, cooking methods, and more. * Excellent reference for culinary students, chefs, and serious home cooks. * Award-winning kitchen classic. 🔹Condition Good pre-owned condition. Dust jacket shows normal shelf wear consistent with use (see photos). Interior pages are clean & intact with no major writing or damage noted. A wonderful addition to any cookbook or culinary reference collection. 🔹Please carefully review all images prior to purchase as they are part of the description. Feel free to reach out with any questions. 🔹Feel free to bundle to save on shipping. This item is from a smoke & pet free home.