The ultimate guide to the smells of the universe - the ambrosial to the malodorous, and everything in between - from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Co
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. From our foremost expert on the science of cooking, Harold Mc
"Marcel Proust's famous madeleine surprised his narrator with a strong emotion that he traced back to an idyllic, forgotten time in childhood. My first taste of grouse as part of a traditional British
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic On Food and Cooking Harold McGee is our foremost expert on the science of cooking, a
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains wh
Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adria has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and prof
