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On Food and Cooking: The Science and Lore of the Kitchen | 
 enlarge | Manufacturer: Scribner
Category: EBooks
List Price: $29.99
Buy New: $9.99
You Save: $20.00 (67%)
Avg. Customer Rating:  171 reviews
Sales Rank: 351
Format: Kindle Book
Media: Kindle Edition
Edition: Rev Upd
Number Of Items: 1
Pages: 896
Dewey Decimal Number: 641.5
ASIN: B000PAAH1W
Publication Date: April 5, 2007
Availability: Usually ships in 24 hours
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| Editorial Reviews:
Amazon.com Review
A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion 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.
Product Description
"Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it 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."
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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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