On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
A comprehensive guide to the science and history of food and cooking.
Summary
On Food and Cooking: The Science and Lore of the Kitchen is a comprehensive guide to the science and history of food and cooking. Written by Harold McGee, the book covers topics such as the chemistry of food, the history of food, and the science of cooking. It also includes information on the nutritional value of food, the effects of cooking on food, and the cultural significance of food.
Interpretation
On Food and Cooking: The Science and Lore of the Kitchen is an invaluable resource for anyone interested in learning more about the science and history of food and cooking. It provides a comprehensive overview of the subject, and is written in an accessible and engaging style. The book is suitable for both amateur and professional cooks, as well as anyone interested in learning more about the science and history of food and cooking.
Who is this book for?
Amateur and professional cooks, as well as anyone interested in learning more about the science and history of food and cooking.
Keywords
Food, Cooking, Science, Lore, History