Harold McGee    Author profile provided by WorldCat
Scribner, New York, 2004; originally published 1986, English    List of all editions provided by WorldCat
Nonfiction, General
ISBN: 9780684800011
On 2 book lists
Tim Brown

A lovely treatise on the importance of science to craft.

Dan Formosa

This is a significantly sized textbook on food history and science. Brilliantly written, it contains a wealth of interesting facts about the things we cook and eat. While it delves deeply at times into food chemistry, it is extremely easy to follow. I find myself quoting its many factoids in lots of daily conversations (maybe because I know a lot of people who talk a lot about food).

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