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

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Simon & Schuster, 2003 - Cooking - 704 pages
28 Reviews
Immediately following its hardcover publication in 1984, "On Food and Cooking" was hailed by dozens of reviewers--among them Julia Child, Mimi Sheraton, and M.F.K. Fisher--as an indisputed classic of great gastronomic writing. This treasure house of a volume has established itself with all food lovers, chefs, and armchair scientists as the one work that combines culinary lore and lucid scientific explanations into a superbly readable, authoritative book.

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

User Review  - Diana - Goodreads

Very comprehensive book for the average person who is really into food. It goes into the historical and scientific background of various foods. The writing style is easy to follow, so there's no ... Read full review

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

User Review  - Ebookwormy - Goodreads

This book fascinates me. McGee examines the processes of cooking from the perspective of a scientist. He tells you the history of food, it's nutritional content, how it was made, how it is made today ... Read full review

Contents

IV
3
V
13
VI
31
Copyright

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About the author (2003)

McGee earned his B.S. from the California Institute of Technology and his doctorate in English Literature from Yale, where he subsequently taught. He now lives in Palo Alto, California, and writes about science.

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