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

Front Cover
Simon & Schuster, 2003 - Cooking - 684 pages
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. 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. 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.

From inside the book

What people are saying - Write a review

User ratings

5 stars
9
4 stars
1
3 stars
0
2 stars
0
1 star
0

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

Outstanding Information

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

Contents

IV
3
V
13
VI
31
Copyright

71 other sections not shown

Other editions - View all

Common terms and phrases

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.

Bibliographic information