While discussing each subject, McGee doesn’t limit himself to the physical properties of the food at hand, or even tips on how to prepare it. Instead, there are complete pages of historical and scientific context, giving a complete image of each subject being coated. Harold McGee’s On Food and Cooking is a kitchen classic. Now, for its twentieth anniversary, Harold McGee has ready a brand new, totally revised and up to date edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and interesting as ever, the model new On Food and Cooking provides numerous eye-opening insights into food, its preparation, and its enjoyment.
For the dipping sauce, add all of the components to a pan. Fill the tamarind jar with 120ml water, shake and add this to the pan, and cut back. …