a book
On Food and Cooking
Harold McGee · 2004 · 883 pages
This is the completely revised and updated version of the hardcover in paperback for the first time in this books 20 year history.
recommended by 6 people
sourced from public statements
Chris Young
“My career starts with On Food and Cooking in many ways. There wouldn’t be any of this modern cooking movement without this book, I don’t think.”↗
Samin Nosrat
“This explains everything. Literally. I am so grateful to the author for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.”↗
Donald Knuth
“Applied biochemistry in the kitchen.”↗
David Chang
“Another book that I tell everyone to own and read…which is less about recipes per se and more about the science and philosophy of food. But I mean, it’s basically required reading for anyone who wants to cook seriously.”↗
