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

Front Cover
Collier Books, 1988 - Cookbooks - 684 pages
25 Reviews
McGee On Food And Cooking is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGee On Food And Cooking renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.

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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

Milk and Dairy Products
3
Eggs
54
Meat
82
Copyright

14 other sections not shown

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About the author (1988)

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

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