On Food and Cooking: The Science and Lore of the Kitchen (Google eBook)
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.
Among the major themes addressed throughout this new edition are:
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.
What people are saying - Write a review
Review: On Food and Cooking: The Science and Lore of the KitchenUser 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 KitchenUser Review - Terri - Goodreads
This book takes the world of cooking down to the molecular level and is fascinating. What Harold McGee has accomplished in this book phenomenal. To understand what's happening in food we cook we need ... Read full review
Bread Cakes Pastry Pasta
Sugars Chocolate and Confectionery
Wine Beer and Distilled Spirits
Cooking Methods and Utensil Materials
The Four Basic Food Molecules
a chemistry primer