McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee (Hardback, 2004)

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It is no exaggeration to call it a masterpiece.'. -- Paul Levy, TLS 'Dazzling informative. McGee is the father of modern food science and by far the most enjoyable writer to read on the subject.'. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen.