It looks like there are two versions of the same book. British "McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture", published on November 8th 2004 and American "On Food and Cooking: The Science and Lore of the Kitchen" published on November 16th 2004, written by Harold McGee.
What's the difference between these two? Harold's webpage does not mention the existence of the British version.
