I have both your original and the "completely revised and updated" versions of On Food And Cooking.
I enjoy them both (and am half way through the new one) and have learned quite a bit from them.
I am curious, though, as to what material in the original version you now believe to be untrue. I.e., what new discoveries in kitchen science are reflected in the revision?
Thanks.
I enjoy them both (and am half way through the new one) and have learned quite a bit from them.
I am curious, though, as to what material in the original version you now believe to be untrue. I.e., what new discoveries in kitchen science are reflected in the revision?
Thanks.