The Curious Cook

The Curious Cook

4.18 (280 ratings by Goodreads)
  • Hardback
By (author) 

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Following his overview of kitchen science and lore, "On Food and Cooking", Henry McGee investigates further the science of everyday cooking. He applies a scrupulous scientific method to his activities with pots and pans, examining many traditional practices and the biochemical nature of common foods. He examines such questions as why lettuces, avocados and basil turn brown, whether it is preferable to clean mushrooms with a moist cloth instead of rinsing them, and whether hot water freezes faster than cool water. McGee also looks at increased concern about various illnesses in the light of current eating habits. Taking heart disease, cancer and Alzheimer's in turn, he aims to get at the facts underlying the current dietary controversies. His findings are intended to put to rest many time-honoured myths and help readers develop a balanced outlook on diet and health.
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Product details

  • Hardback | 356 pages
  • 167 x 247mm | 774g
  • HarperCollins Publishers
  • HarperCollins Publishers Ltd
  • London, United Kingdom
  • line drawings
  • 0004126637
  • 9780004126630

Rating details

280 ratings
4.18 out of 5 stars
5 45% (125)
4 35% (98)
3 16% (44)
2 4% (10)
1 1% (3)
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