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On Food and Cooking | 
 enlarge | Author: Harold Mcgee
Publisher: Scribner
Category: Book
List Price: $22.00
Buy Used: $17.22
You Save: $4.78 (22%)
Used (28) from $17.22
Avg. Customer Rating:  171 reviews
Sales Rank: 232382
Media: Paperback
Number Of Items: 1
Pages: 704
Shipping Weight (lbs): 1.7
Dimensions (in): 9.2 x 6.1 x 1.7
ISBN: 0684843285
Dewey Decimal Number: 641.5
EAN: 9780684843285
ASIN: 0684843285
Publication Date: February 1, 1997
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Visible shelf wear -- may have some notes/markings on pages
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Amazon.com Review
What makes white meat white? Does searing really seal in flavor? Why is it that fruits ripen but vegetables don't? These and other food mysteries are conclusively solved in Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen. A unique mix of culinary lore, food history, and scientific investigation, McGee's compellingly readable book explores every aspect of the food we eat: where it comes from, what it's made of, and how and why it behaves as it does when we bake, broil, steam, or otherwise ready it for the table. In addition to chapters on foods such as eggs, fruit, meat, and dairy products, McGee investigates wine, beer, and distilled liquors (the first alcoholic beverage was probably produced 10,000 years ago when some honey was forgotten); food additives (adulterated food has always been with us); and digestion and sensation (most of our food aversions are learned by taste-testing in childhood), among other topics. A section on nutrition reveals, among much else, that Americans have always been prey to food faddism. The book concludes with an easy-to-understand investigation of the basic food molecules--water, carbohydrates, proteins, and fats and oils--and a discussion of cooking methods and utensil materials. There's a lively chemistry primer guaranteed to make clear and enjoyable what was probably less so in the classroom. With more than 200 illustrations, including extraordinary photos of cellular food anatomy, the book will delight anyone who cooks or enjoys food. --Arthur Boehm
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.
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| Customer Reviews: Read 166 more reviews...
 Foody Gift September 30, 2008
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"
On Food and Cooking September 16, 2008
Remains the "go to" source for scientific evidence based food knowledge and a good read
Great Book! August 17, 2008
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.
 Good August 12, 2008
It is a good book but I do not recommend it for new cooks.
Sandra
Food Science and History July 26, 2008
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.
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