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. This updated edition still provides countless eye-opening insights into food, its preparation, and its enjoyment. The book has pioneered the translation of technical food science into cook-friendly kitchen science and given birth to the inventive culinary movement known as 'molecular gastronomy.' Among the major themes addressed throughout this new edition are traditional and modern methods of food production, tips for selecting the best ingredients and preparing them successfully, the particular substances that give foods their flavors and that give us pleasures, and more.
