(*NEW ARRIVAL*) (Food Science) McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. *Signed*

Jacket. First Edition. NY: Charles Scribner's Sons, [1984].

SIGNED by McGee on the half-title. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.s early edition.

Small, faint spot to fore-edges, else very good.

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