Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 700-page reference book. 'McGee On Food & Cooking' is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. This book renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh one; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; or why chopping onions makes you cry - then this is the book for you!