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

First published in 1984, On Food and Cooking: The Science and Lore of the Kitchen has become the bible to which all cooks must turn. Hailed as a minor masterpiece by Time magazine when it appeared, the book translated technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as molecular gastronomy. Comprehensive, easily comprehensible, and fascinating, this new edition has been revised, expanded by two-thirds, and illustrated with dozens of eye-opening charts and diagrams. The bestselling title in the history of our store, it is a must-have for anyone who loves to cook.