Appears in
On Food and Cooking

By Harold McGee

Published 2004

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Page 31: Micrographs of whipped cream courtesy of H.D. Goff and A.K. Smith, University of Guelph.
Page 60: Diagram of cheesemaking, created by Soyoung Scanlan, Andante Dairy, and reprinted by permission.

Page 76: Micrograph of egg yolk from C.M. Chang, W.D. Powrie, and O. Fennema, Microstructure of egg yolk. Journal of Food Science 42 (1977): 1193–1200. Reprinted with permission.

Pages 114 and 584: Excerpts from The Viandier of Taillevent, translated and edited by Terence Scully. Copyright © 1988 by the University of Ottawa Press (Web site: www.uopress. Reprinted with permission.