Type of bind: Paperback
Dewey Decimal Number: 641.5
EAN num: 9780020346210
ISBN number: 0020346212
Label: Scribner
Manufacturer: Scribner
Quantity: 1
Page Count: 684
Printing Date: September 27, 1988
Publishing house: Scribner
Sale Popularity Level: 20615
Studio: Scribner
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Editor's Notes and Comments:
Product Description:
Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.
Amazon.com Review:
A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discusion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
User popularity level:
Rated by buyers -
Delivered within the allotted estimated time period and in excellent condition. Went all the way to save the book from delivery damage (bubble wrap, peanuts; everything!).
Rated by buyers -
From history to the chemical make up.All food items are explained and studied.It will give you a different aspect when you cook subsequent time and an excellent conversation ice breakers around the dinner table.
Good reading
Rated by buyers 
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I purchased this book as a gift to a friend with culinary interests. He was immediately smitten, as were other foody friends. It had been recommended to me by a friend in the culinary field as "a cooking bible"
Rated by buyers -
Remains the "go to" source for scientific evidence based food knowledge and a good read
Rated by buyers -
This book is great for students and teachers that want to know the scientific information about cooking and baking. For example it explains the chemical changes in leavening, emulsions, and so much more. It talks about the nature of plants, dairy, all of the cookingmethods. Oh I dont think the author missed a single detail in this hows, whys, and whos of cooking. I highly recommended it to keep in your house.
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