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

This comprehensive guide to food and cooking is a must-read for any serious chef or home cook.

With over 200 illustrations, including extraordinary photographs of food taken through the electron microscope, this book delves into the history, makeup, and behavior of various food categories, from meat and potatoes to sauce béarnaise and champagne.

The author, Harold McGee, provides easy-to-understand scientific explanations for common culinary mysteries, such as why you can whip cream but not milk; what makes white meat white; and how to save a sauce.

Additionally, the book covers nutrition, additives, and taste and smell, providing readers with a comprehensive understanding of the science behind food.

Whether you're a seasoned chef or just starting out in the kitchen, this book will delight and fascinate you with its unique blend of culinary lore and scientific explanation.

Don't miss out on this opportunity to expand your knowledge of food and cooking - get your copy today!