On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking is a comprehensive guide to understanding where our food comes from, what it's made of, and how cooking transforms it into something delicious.

This fully revised and updated edition includes new illustrations and expanded content on traditional and modern methods of food production, the diversity of cooking techniques, and the particular substances that give foods their flavors.

With a focus on kitchen science and the historical evolution of foods, this book is perfect for both professional chefs and food enthusiasts.

Don't miss out on the opportunity to revolutionize your understanding of food and cooking with On Food and Cooking.