Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

About the Author

Harold McGee earned a B.S. from the California Institute of Technology and a Ph.D. in English from Yale. His first book, On Food and Cooking, won the 1986 Andr Simon Memorial Award. He lives in Palo Alto, California.

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