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    Title: On Food and Cooking: The Science and Lore of the Kitchen
    Author: Harold McGee
    Publisher: Scribner (U.S.) and Hodder & Stoughton (UK)
    Publication Date: November 1984 (first edition), November 2004 (second edition)
    Genre: Food compendium, Science, History
    Pages: 704 (first edition), 896 (second edition)
    ISBN: 978-0-684-80001-1 (U.S.), 9780340831496 (UK)

    “On Food and Cooking: The Science and Lore of the Kitchen” is a comprehensive guide to the science and history of food, written by Harold McGee. The book explores the molecular characteristics of food, the history of foodstuffs and cookery, and the techniques used to prepare various dishes. McGee provides detailed explanations of the chemical reactions that occur during cooking, as well as the cultural and historical context of different foods and cooking methods.

    The book is divided into sections that focus on different aspects of food, including ingredients, cooking methods, and the science behind various dishes. McGee includes historical recipes and discusses the evolution of food production and preparation techniques over time. The book also covers the health benefits and risks of different foods, as well as the role of science in understanding the nutritional value of food.

    “On Food and Cooking” has been widely praised for its comprehensive and accessible approach to the science and history of food. The book has been credited with helping to popularize the concept of “molecular gastronomy” and has been recommended by many chefs and food enthusiasts.

    The book has received positive reviews from readers and critics alike, with many praising its engaging writing style and wealth of information on the science and history of food.

    [1] https://en.wikipedia.org/wiki/On_Food_and_Cooking
    [2] https://www.goodreads.com/book/show/101255.On_Food_and_Cooking
    [3] https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012
    [4] https://books.google.com/books?id=iX05JaZXRz0C&printsec=copyright