On Food and Cooking: The Science and Lore of the Kitchen
Product ID: 323479
⏳35+ years of authoritative legacy
📚800+ pages of culinary science
🧪100+ new detailed illustrations
R1574
1
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Description
🍳 Unlock the science behind every bite — don’t just cook, understand!
- TRUSTED BY EXPERTS - Endorsed by culinary legends and top chefs for unmatched accuracy and clarity.
- UPDATED EXPANDED - New edition with two-thirds more content and cutting-edge food science.
- TIMELESS KITCHEN BIBLE - 35+ years as the go-to guide for chefs and food lovers worldwide.
- CULINARY SCIENCE DECODED - Dive deep into the molecular magic behind your favorite dishes.
- CROSS DISCIPLINARY INSIGHTS - Blends history, chemistry, and cooking lore for a holistic food experience.
On Food and Cooking is a monumental, award-winning kitchen classic that has shaped culinary science for over 35 years. This fully revised edition features over 800 pages and 100+ new illustrations, blending food chemistry, history, and cooking techniques. It’s the definitive resource for professionals and passionate home cooks seeking to master the science and lore behind ingredients and cooking methods.
Specifications
| Best Sellers Rank | #7,290 in Books ( See Top 100 in Books ) #21 in Gastronomy Essays (Books) #22 in Cooking Encyclopedias #26 in Cooking, Food & Wine Reference (Books) |
| Customer Reviews | 4.8 4.8 out of 5 stars (2,959) |
| Dimensions | 6.63 x 2 x 9.25 inches |
| Edition | Updated |
| ISBN-10 | 0684800012 |
| ISBN-13 | 978-0684800011 |
| Item Weight | 3 pounds |
| Language | English |
| Print length | 896 pages |
| Publication date | November 23, 2004 |
| Publisher | Scribner |
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