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    McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (Hardback) By (author) Harold McGee

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    DescriptionMcGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages. Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.


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  • Full bibliographic data for McGee on Food and Cooking

    Title
    McGee on Food and Cooking
    Subtitle
    An Encyclopedia of Kitchen Science, History and Culture
    Authors and contributors
    By (author) Harold McGee
    Physical properties
    Format: Hardback
    Number of pages: 896
    Width: 162 mm
    Height: 241 mm
    Thickness: 67 mm
    Weight: 1,825 g
    Language
    English
    ISBN
    ISBN 13: 9780340831496
    ISBN 10: 0340831499
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: WB
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    DC22: 641
    BISAC V2.8: CKB000000
    DC22: 641.403
    Thema V1.0: WB
    Edition
    2
    Edition statement
    2nd New ed.
    Illustrations note
    200 line illustrations
    Publisher
    Hodder & Stoughton General Division
    Imprint name
    Hodder & Stoughton Ltd
    Publication date
    01 July 2010
    Publication City/Country
    London
    Author Information
    Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.
    Review quote
    It answers every culinary question... This is the definitive, heavyweight reference book for the keen cook. Spectator There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece. Paul Levy, TLS Dazzling informative... McGee is the father of modern food science and by far the most enjoyable writer to read on the subject. Bee Wilson, Sunday Telegraph if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition. Christopher Hirst, Independent He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth, breadth and clarity. Observer