Harold Mcgee

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...

Harold McGee's acclaimed On Food and Cooking won the 1986 André Simon Food Book of the Year and 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. Savouring the World is his new book and promises to intrigue and amaze foodies just as...