McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (HB)

'This explains everything. Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.' Samin Nosrat 'A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food.' - Jamie Oliver 'Quite simply one of the greatest cookery books ever written' - Heston Blumenthal If you've ever wondered: Why fish goes off quicker than meat; How to tell stale eggs from fresh ones; Why you're supposed to leave pancake batter to rest; How it is that cheese can possibly have so many different permutations of flavour and texture; Why chopping onions makes you cry; Or even how to avoid poisoning your guests - then this is the book for you. The ultimate cookery classic, ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.