Harold McGee's perennially helpful and fascinating tome (nearly 1000 pages long) delves deeply into its subject from a variety of angles. He explains how to tell if a fish is fresh, what the difference is between eating raw and cooked garlic, the story of French sauces vs. English ones, why stock is called "stock," and what exactly is wasabi (and ...
When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had ...
An anthology of writings from the food writing publication "Petits Propos Culinaires" over a 20-year period. Selected by Alan Davidson, the anthology seeks to reflect the breadth of the journal. The contributors include Elizabeth David, Jane Grigson, Richard Olney, Sophie Grigson and Claudia Roden. The result is an eclectic collection of food ...
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