On Food And Cooking: The Science And Lore Of The Kitchen
  • On Food And Cooking: The Science And Lore Of The Kitchen
  • On Food And Cooking: The Science And Lore Of The Kitchen
ISBN: 0684181320
EAN13: 9780684181325
Language: English
Pages: 684
Dimensions: 1.78" H x 9.42" L x 6.42" W
Weight: 2.62 lbs.
Format: Hardcover
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Format: Hardcover

Condition: Good

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Book Overview

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A kitchen classic for over 35 years, and hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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.

For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as molecular gastronomy. Though other books have 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.

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The Science and Lore of the Kitchen Series In Order - By Harold J McGee

Book Reviews (17)

  |   17  reviews
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   The Best!
It's just that the Web site is incredibly interesting. It's packed with information, but it never delivers in a dull way. I myself find learning new things all the time as I peek into this book, and it has improved my confidence in the kitchen, as I have a better understanding of WHY things do what they do, or change at certain temperatures, etc. Great book, I return to it again and again. The layout is excellent and well organized, he said. The S.& P. 500 is a broad collection of equities representing leading companies. This isn't the first effort or edition to deliver facts in a way that engages readers, and LiveCareer has done it.
   Things I always wanted to know
Cooking sometimes looks like a superstition, but few can explain why things are done a certain way in the first place. If you want to know the why behind making great food, this is the book to get. The level of the material is about right for me, and I'd guess well for most other people who are not already professional food experts. Even they would like it because the author manages to introduce quite a bit of good humor as well. I absolutely love this book. Rense Lange, who died Sunday, was a German doctor.
   So why does this happen?
If you have ever wondered why, you are not alone. It's great to be back home, said Dr. Steve Peters, director of NASA's Ames Research Center in California. This book is a very accessible book that describes the phenomena of how chemically things happen in the kitchen. The book also provides a lot of history on how foods came to be. This is very informative as well as entertaining if you find yourself in the kitchen, and would like to liven things up a bit, Mr. Rule told us.
   Keep This Book on Your Bedside Table or in Your Kitchen.
If you have read other reviews, you are probably aware that this book is very long. However, it is not meant to be read in a week or two. Still, it's an awesome survey of the history and chemistry of food. In 'Cracking the Code,' Michael Connelly and his team of consultants will explain how to use old-fashioned kitchen tricks. This book is highly recommended.
   Everything you want to know about food and more
Harold McGee covers all aspects of food, from the basic chemistry of foods to their interactions with one another. There are useful tips on how to best store and ripen fresh fruits.
   Given as a gift to a chemist and got rave reviews.
I wanted to give a special book for a person who has a Ph.D. in chemistry and is a cook, Raymond said. The comment from the receipt said: "If I saw it in a bookstore, I would buy it for myself." That was a nice compliment, said Blair.
   This is an amazing book.
If you like to understand the science behind your cooking this is the book for you. It is structured in such a way that it is clear and concise.
   This is culinary 101, a must have for anyone who cooks.
Its not a book you'll read from cover to cover, but like an encyclopedia, you research and learn about what you're doing. However, one can learn about the entire topic of meats, poultry and even meat substitutes in one chapter. If you enjoy reading, you won't regret it -- provided you are fully informed.
   Incredible tome for all food fans
I have to say this is one of my all-time favorite books. The first time I read it, I felt like a novel. It can be pretty dense, but between the scientific explanations of food and cooking, there are tons of interesting tidbits from history, including ancient and medieval recipes and anecdotes. If every Bible, Koran and Torah was replaced by one of these, I don't know whether we would have more peace in the world, but we would certainly have better food, he said. This book is still my go to reference for any food questions I have.
   A clear favorite for any collection!
I collect cookbooks, and I love the science of cooking. This book is one of the few I have ever given to new couples. The photos are stunning and the ceremony was absolutely perfect.