ARGONAUT BOOKS

'McGee on Food and Cooking' is a blend of chemistry, history and anecdote which renders the everyday miracles of the kitchen wondrous and fascinating. This new edition reflects the seismic shifts in science and upsurge in home cooking over the past two decades. Reviews It answers every culinary question. . . This is the definitive, heavyweight reference book for the keen cook.SpectatorThere has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggerat...Read More