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.
A masterpiece of gastronomic writing - presenting the science, history and culture of food and cooking. It is the standard reference among professional cooks, as it answers all those long-puzzled over questions such as why do onions make you cry and why does fish go off quicker than meat. When it was originally published in 1986 it won the Andre Simon Food Book of the Year.
He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth, breadth and clarity.
