bA kitchen classic for over 35 years, and hailed by iTimei magazine as a minor masterpiece when it first appeared in 1984, iOn Food and Cooking iis the bible which food lovers and professional chefs worldwide turn to 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.b pFor its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of iOn Food and Cookingi. 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 iOn Food and Cookingi provides countless eye-opening insights into food, its preparation, and its enjoyment. piOn Food and Cookingi pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as molecular gastronomy. Though other books have been written a