On Food and Cooking

On Food and CookingA kitchen classic for over 35 years, and hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of

decadent creamy parcels like robiola

source guides

ingredients and equipment sections

finding and curing the right wood

But in the last few decades

Master the use of just four elements--Salt

- Traditional and modern methods of food production and their influences on food quality

so you can start cooking in your head on the way home from work

the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world

from breadsticks and cornetti to focaccia

it just might be the last cookbook you'll ever need

and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab