On Food and Cooking
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On Food and Cooking : The Science and Lore of the Kitchen

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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. "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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Product details

  • Hardback | 884 pages
  • 170.18 x 233.68 x 50.8mm | 1,360.77g
  • SIMON & SCHUSTER
  • SCRIBNER
  • New York, United States
  • English
  • Revised
  • Revised and Updated ed.
  • 120 line drawings; 10 flow charts
  • 0684800012
  • 9780684800011
  • 1,939

Review quote

"I have used Harold McGee's "On Food and Cooking" for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf." - Jacques Pepin, author of "Jacques and Julia Cooking at Home" and "The Apprentice: My Life in the Kitchen""

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Table of contents

Contents§§Acknowledgments§§Introduction: Cooking and Science, 1984 and 2004§§Chapter 1 Milk and Dairy Products§§Chapter 2 Eggs§§Chapter 3 Meat§§Chapter 4 Fish and Shellfish§§Chapter 5 Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices§§Chapter 6 A Survey of Common Vegetables§§Chapter 7 A Survey of Common Fruits§§Chapter 8 Flavorings from Plants: Herbs and Spices, Tea and Coffee§§Chapter 9 Seeds: Grains, Legumes, and Nuts§§Chapter 10 Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta§§Chapter 11 Sauces§§Chapter 12 Sugars, Chocolate, and Confectionery§§Chapter 13 Wine, Beer, and Distilled Spirits§§Chapter 14 Cooking Methods and Utensil Materials§§Chapter 15 The Four Basic Food Molecules§§Appendix: A Chemistry Primer§§Selected References§§Index

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Review Text

"I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, On Food and Cooking. ..Simply put, it is the Rosetta stone of the culinary world...McGee flipped on the science switch, and suddenly there was light. Whereas Julia Child taught "how," McGee explains 'why.'" - Alton Brown, Time

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