New edition of McGee's On Food and Cooking

On Food and Cooking
by Harold McGee

A new edition of Harold McGee's amazing book On Food and Cooking has been released. The original book is an amazingly detailed and interesting look at how food and cooking works from a scientific point of view. McGee can be credited with inspiring the interest in Molecular Gastronomy that has become so popular in recent years.

If you're interested in deepening your knowledge of cooking and how it works, I'd heartily recommend this book.