On Food and Cooking: The Science and Lore of the Kitchen

This is a new copy of On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee, published by Scribner. The book explores the scientific principles behind everyday cooking and the historical lore of food ingredients.

• Format: Hardcover, 896 pages
• Covers the chemistry, biology, and history of foods such as meats, vegetables, grains, dairy, and spices
• Includes detailed explanations of cooking techniques and ingredient behavior
• A comprehensive reference suitable for home cooks, chefs, and food enthusiasts

This edition is brand new and unread.