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. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated 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 engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

     In 1942, following their lightning strikes on Pearl Harbor and Hong Kong, the Japanese invaded Burma. British forces were rapidly driven out, following a swift and total defeat. The British and Indian forces retaliated with limited offences and with mixed results. The Japanese advance continued, driving victoriously for the domination of Asia. Then came the Japanese attack of Imphal and Kohima, starting one of the most ferocious campaign of the war. Burma Victory portrays the “forgotten war” and the Allied fight to push the Japanese out of Burma. David Rooney – who saw war service in India and West Africa – tells the story of the campaigns of the new Fourteenth Army, under the command of the remarkable General Slim. Rooney captures the ebb and flow of battle and the roles of Wingate, Stilwell and the Chindits. In doing so, he offers a new analysis of the role of airpower and highlights the influence of British, American, Japanese and Chinese thinking at the highest level. Burma Victory is essential reading for anyone interested in General Slim, the Second World War and how defeat can be turned into victory. Recommended reading for fans of Max Hastings, Antony Beevor and Andrew Roberts.