Coming Soon: On Food and Cooking, 20th Anniversary Edition

Via Butter Pig: The new 20th Anniversary edition of Harold McGee's monumental treatise, On Food and Cooking, is about to hit the shelves. Our own research fails to pin down the release date: Buy.com says November 1, BookkooB says November 23, the publisher says merely "11/2004", and Amazon says nothing at all. Wherever you find it, Gothamist heartily recommends picking up this book as soon as you can. McGee's treatise on the science of cooking and ingredients has been a mainstay of professional chefs for decades, and the new edition is said to be significantly expanded and updated. We learn something new every time we pick up the old edition, so we can't wait to see what the new one has to offer.

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By Jeremy Frost in Food on October 1, 2004 2:25 PM

Comments [rss]

Manny

I love this book!

Jason Mulgrew

Fair enough.

Nom De Plume

Is it normal for someone who considers themselves a celebrity to interject with a solipsistic and fundamentally irrelevant comment? Yes.

Jason Mulgrew

Last night, I decided to make dinner because I am broke. So I made about a pound of pasta, meatballs, used a half a jar of sauce and ate half an Italian roll (with butter and cheeses). Then for dessert I had a whole pint of Haagen Dazs "Vanilla Caramel Brownie" and a bottle and a half of red wine.

Then I kept waking up in the middle of the night and spitting up blood. Is this normal?

Love,

Jason Mulgrew

Internet Quasi-Celebrity

R J

My wife and I keep this book near the dining table, and rare is the week without a dinner that ends in consultation with Prof McGee. I hope that he will explain, in the new edition, why plain water never boils over, but water plus almost anything else will.