On Food and Cooking by Harold McGee is the beloved classic that reveals the science behind what makes food so delicious. First published in 1984, it explores where our ingredients come from, what they’re made of, and the magic that happens when we cook them.

For its 20th anniversary, McGee fully revised and expanded the book, adding hundreds of pages and more than 100 illustrations. Packed with fascinating insights, it blends food science, history, and practical kitchen wisdom to help you understand ingredients, master techniques, and unlock incredible flavor.

Smart, engaging, and endlessly curious, On Food and Cooking is the ultimate guide for anyone who loves food and wants to understand it a little more deeply.