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On Food and Cooking

by Harold McGee · 1984

An exploration of food ingredients and cooking through chemistry, biology and history.

Recommended by 1 person

Who recommends it

1 person has recommended On Food and Cooking. Each entry links to the source.

Donald Knuth speaking at the Computer History Museum in 2011 Donald KnuthComputer scientist and TeX creator

Included in his explicitly recommended nontechnical reading list.

Recommended · Wording not verified Source: Donald Knuth / Stanford
Evidence details Retirement

Knuth selects McGee’s book for its connection between kitchen practice and biochemistry. The retirement page is one list event shared with Hackers and The Man Who Knew Infinity; no edition or recommendation date is inferred.

This text documents what the source says, but it is not verified as a word-for-word quote.

Donald Knuth / Stanford · undated · accessed 2026-10-02

Article · Original written source

Knuth selects McGee’s book for its connection between kitchen practice and biochemistry. The retirement page is one list event shared with Hackers and The Man Who Knew Infinity; no edition or recommendation date is inferred.

About the author

What the author has done, shown separately from who recommends the book.

Harold McGeeAuthor