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    On Food and Cooking: The Science and Lore of the Kitchen (Hardback) By (author) Harold McGee

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    DescriptionHarold 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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  • Full bibliographic data for On Food and Cooking

    Title
    On Food and Cooking
    Subtitle
    The Science and Lore of the Kitchen
    Authors and contributors
    By (author) Harold McGee
    Physical properties
    Format: Hardback
    Number of pages: 884
    Width: 170 mm
    Height: 234 mm
    Thickness: 51 mm
    Weight: 1,361 g
    Language
    English
    ISBN
    ISBN 13: 9780684800011
    ISBN 10: 0684800012
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    DC21: 641.5
    LC subject heading: ,
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    BIC subject category V2: WBVM
    Ingram Subject Code: CW
    Libri: I-CW
    LC subject heading: ,
    B&T Modifier: Text Format: 41
    LC subject heading:
    BISAC V2.8: CKB030000
    B&T Approval Code: A97400000
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB000000
    LC classification: TX651 .M27 2004, TX651.M27
    Edition
    Revised
    Edition statement
    Revised and Updated ed.
    Publisher
    SIMON & SCHUSTER
    Imprint name
    SCRIBNER
    Publication date
    23 November 2004
    Publication City/Country
    New York
    Review quote
    "Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee's "On Food and Cooking" is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward." -Charlie Trotter, chef-owner of Charlie Trotter's