Scribner, 2004. Hardcover with dust jacket of On Food and Cooking: The Science and Lore of the Kitchen, Completely Revised and Updated, by Harold McGee.
"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."
Very Good. Nice crisp copy with light shelf wear.
