The Curious Cook: More Kitchen Science and Lore

About this book

When Harold McGees On Food and Cooking was published in 1984 it proved to be one of the sleepers of the year eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."