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Type of bind: Hardcover
Dewey Decimal Number: 641.5
EAN num: 9780684800011
ISBN number: 0684800012
Label: Scribner
Manufacturer: Scribner
Quantity: 1
Page Count: 896
Printing Date: November 16, 2004
Publishing house: Scribner
Sale Popularity Level: 825
Studio: Scribner
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Editor's Notes and Comments:
Product Description:
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as 'a minor masterpiece' when it very 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 quality
- The great diversity of methods by which people in different places and times have prepared the same ingredients
- Tips for selecting the best ingredients and preparing them successfully
- The particular substances that give foods their flavors and that give us pleasure
- Our evolving knowledge of the health benefits and risks of foods
On 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.
Amazon.com:
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 -
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.
Rated by buyers 
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It is a good book but I do not recommend it for new cooks.
Sandra
Rated by buyers 
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This is a really good book. I recommend this book to anyone in the food industry. If you read this book and use the information, you will have a better understanding of cooking. If you plan on becoming a chef, this book will help you be a step further than other.
Rated by buyers -
I think it's important to point out this book is realively small for the degree of degtail it contains. If you want to find out the answers to a great deal of cullinary questions without wading through highly verbose food science texts, then this is your book. It is certainly Europe centric.
Rated by buyers -
This book is not for the faint of heart or the casual cook or reader! This is a most complete reference work on the art and science of cooking. If you ever wondered what happens to the food stuff when you cook it or why you do or don't add certain things together while preparing a dish this volume has all your answers. This is not a bedside reader but an excellent addition to your cookbook collection and reference shelf.
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