The top ten food books of the noughties

The Guardian asked a group of food lovers and food writers about the best food books of the last decade.

One title they all mentioned:

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee

A greatly expanded edition of his earlier On Science and Lore of the Kitchen, Fuchsia Dunlop picked On Food and Cooking out as "one of the essential books in any cook's library. Useful as a reference book, and fascinating to dip into." Tom Jaine points out that "though molecular gastronomy may never have much impact on home cooking, this book has permanently affected how we look at food and cookery," and Richard Ehrlich says the book "secures McGee's position as one of the pre-eminent writers on food. It helps to have some scientific knowledge, but even without that On Food and Cooking illuminates and stimulates on every single page. A great book, and not just for reference but for casual or sustained reading." Matthew Fort has it that it is "science as it should be written - practical, clear, elegantly presented, with an astounding range of non-scientific reference." Bob Granleese agreed it explains in full "what really happens when you chill, freeze or apply heat to food. All the answers are in here."

Read about another book on the list.

On Food and Cooking made Raymond Sokolov's five best list of books about food and cooking.

--Marshal Zeringue