On Food and Cooking by Harold McGee

Harold McGee is a godfather of modern gastronomy. One of the earliest and most comprehensive tomes on food science, there is almost no scientific food or cocktail book that does not reference this text. I reference this book frequently, and have tried to read it cover to cover 3 times, but never made it past page 200. There’s a whole chapter on spirits, if you’re worried about its relevance to the cocktail world. Recommended for scientists, technical folks, and people that love to pull out giant books, flip to a page, and point emphatically at a certain passage to prove they are right when engaged in arguments. Hardcover.

Available for Store pickup and Shipping. Make your selection in Checkout.

Book Shipping: Books are shipped in coordination with our book distributor and will ship separately from other purchased items. Ship times have increased to about 10 days as of May 1st, 2020. If you can't wait that long, consider using our Amazon referral link so we receive a small percentage for suggesting this flavor book.


You also Viewed