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

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Simon & Schuster, 2003 - Cooking - 684 pages
10 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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Awesome read for cooks nerds and history buffs.

User Review  - anokha - Overstock.com

I dont know what more I can add to the pile of superlative reviews of this book so I will keep it short. It was highly recommended to me by the chef of a restaurant I worked at and when I finally ... Read full review

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User Review  - raesandy - Overstock.com

Fabulous informative book! This is more of a text on the history and lore of food than a cookbook. It is extremely wellwritten and well researched. The intelligent person with many interests not only in food will enjoy this read. Read full review



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About the author (2003)

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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