On Food and Cooking

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

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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.show more

Product details

  • Hardback | 884 pages
  • 170.18 x 233.68 x 50.8mm | 1,360.77g
  • New York, United States
  • English
  • Revised
  • Revised and Updated ed.
  • 120 line drawings; 10 flow charts
  • 0684800012
  • 9780684800011
  • 2,039

Review quote

"On Food and Cooking is the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home." - Cheryl Mendelson, author of Home Comforts: The Art and Science of Keeping Houseshow more

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 Indexshow more

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, Timeshow more