On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee holds a highly rated rating of 4.48 out of 5, based on 10.6K reader ratings. First published in 1984. The book spans 896 pages.
About On Food and Cooking: The Science and Lore of the Kitchen
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 professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
| Detail | Value |
|---|---|
| Author | Harold McGee |
| Published | 1984 |
| Pages | 896 |
| Kindle Price | $33.99 |
| Genres | Cookbooks, Science, Non-Fiction, History, Classics |
| Average Rating | 4.48 / 5.00 |
| Total Ratings | 10,631 |
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Frequently Asked Questions
What genre is On Food and Cooking: The Science and Lore of the Kitchen?
On Food and Cooking: The Science and Lore of the Kitchen is categorized as Cookbooks, Science, Non-Fiction, History. Its primary genre classification is Classics.
Is On Food and Cooking: The Science and Lore of the Kitchen worth reading?
Based on 10.6K reader ratings, On Food and Cooking: The Science and Lore of the Kitchen has an average score of 4.48 out of 5.00, which is considered "Highly Rated."
How many pages is On Food and Cooking: The Science and Lore of the Kitchen?
On Food and Cooking: The Science and Lore of the Kitchen has 896 pages. It is a longer read suited for dedicated readers.
Who wrote On Food and Cooking: The Science and Lore of the Kitchen?
On Food and Cooking: The Science and Lore of the Kitchen was written by Harold McGee. It was first published in 1984.
What is the ISBN for On Food and Cooking: The Science and Lore of the Kitchen?
The ISBN-13 for On Food and Cooking: The Science and Lore of the Kitchen is 9780684800010.0.
How much does On Food and Cooking: The Science and Lore of the Kitchen cost on Kindle?
On Food and Cooking: The Science and Lore of the Kitchen is available on Kindle for $33.99. Pricing may vary by region and promotional offers.
Data sourced from community book ratings and reviews. Last updated: April 15, 2026
