“Get this book and you’ll wonder how you ever managed to cook without Harold McGee in your life. . . . No saucepan is left unturned in McGee’s quest to explain the mysteries and alchemy of the kitchen. . . . it is a joy to find a book that deals with the nuances of cooking, all those hair-pulling moments that result in apologies at dinner. Even for those successful chefs, this book will polish your skills.”
—Weekly Times NowPraise for Harold McGee:
"Dazzlingly informative ... McGee is the father of modern food science and by far the most enjoyable writer to read on the subject." — Sunday Telegraph
"He has made the jump from mere author to timeless authority." — Observer(UK)
About the Author
HAROLD MCGEE is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking
and The Curious Cook
, as well as many articles and reviews. He lives in San Francisco.