A masterpiece of gastronomic writing - presenting the science, history and culture of food and cooking. It is the standard reference among professional cooks, as it answers all those long-puzzled over questions such as why do onions make you cry and why does fish go off quicker than meat. When it was originally published in 1986 it won the Andre Simon Food Book of the Year.

It answers every culinary question... This is the definitive, heavyweight reference book for the keen cook. -- Spectator There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. 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. -- Bee Wilson, Sunday Telegraph if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition. -- Christopher Hirst, Independent He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth, breadth and clarity. -- Observer