On Food and Cooking
The Science and Lore of the Kitchen
by Harold McGee
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“Applied biochemistry in the kitchen. | My career starts with On Food and Cooking in many ways. There wouldn’t be any of this modern cooking movement without this book, I don’t think. | This explains everything. Literally. I am so grateful to the author for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.”
Source →Recommended by 3 notable people, including Samin Nosrat and Donald Knuth
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Should I read this?
Recommended by 6 sources and appears in Food Science, Nutrition, and Most Recommended Books.
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 so...
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Why recommended
Recommended by 6 sources and appears in Food Science, Nutrition, and Most Recommended Books.
Recommended by notable people
People and public figures who have recommended this book.
Recommendation Signals
Recommendation proof is sourced from public posts, interviews, reading lists, and cited references.
Chris Young
“Applied biochemistry in the kitchen. | My career starts with On Food and Cooking in many ways. There wouldn’t be any of this modern cooking movement without this book, I don’t think. | This explains everything. Literally. I am so grateful to the author for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.”
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