McGee on food & cooking : an encyclopedia of kitchen science, history and culture (Rev. and updated [ed.])

"McGee on Food and Cooking" is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. "McGee on Food and Cooking" renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.

If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you.

With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.

Harold McGee's original "On Food and Cooking" was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.