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

Renting vs. Buying This Textbook

Renting is usually cheapest if you only need the book for one term: you return it with a free prepaid label when the term ends. Buying used can beat renting when the sell-back price is high, so compare the sell-back price with the rental price before you decide. An eTextbook arrives instantly but usually expires. Rentals and used copies rarely include working access codes.

Always match the ISBN on your syllabus (9780684800011) before you order; different editions have different ISBNs.

About This Book

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking . He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into…

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