The curiosity that fueled the experiments in Mr. McGee’s first book is undiminished after 20 years, and his approach to cooking is still skeptical. He tries to take as little as possible for granted, asking at each step: Why am I doing this? Is there a better way? All this questioning has yielded conclusions, some more useful than others, and many of them heretical in culinary circles.
The second edition of “On Food and Cooking” was published yesterday. The above is from the New York Times article.