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

Front Cover
Simon and Schuster, Mar 20, 2007 - Cooking - 896 pages
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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.

For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the new edition are:
ˇ Traditional and modern methods of food production and their influences on food quality
ˇ The great diversity of methods by which people in different places and times have prepared the same ingredients
ˇ Tips for selecting the best ingredients and preparing them successfully
ˇ The particular substances that give foods their flavors, and that give us pleasure
ˇ Our evolving knowledge of the health benefits and risks of foods

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.
 

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LibraryThing Review

User Review  - wishanem - LibraryThing

Educational, with a combination of scientific, historical, and practical information about food and cooking. As its encyclopedic length might indicate, this book wasn’t really intended to be read ... Read full review

LibraryThing Review

User Review  - Eoin - LibraryThing

I love this book. Full of exactly what I wanted to know without knowing what it was I wanted. It works beautifully as a general reference and can be read straight. If you eat, read this book. Read full review

All 8 reviews »

Contents

MILK
13
Mammals and Milk 8 Unfermented Dairy Products
21
Eggs
68
Meat
118
Fish and Shellfish
179
An Introduction to Fruits and Vegetables Herbs and Spices
243
A Survey of Common Vegetables
300
A Survey of Common Fruits
350
Bread Cakes Pastry Pasta
515
Sauces
580
Sugars Chocolate and Confectionery
645
Wine Beer and Distilled Spirits
713
Cooking Methods and Utensil Materials
777
The Four Basic Food Molecules
792
a chemistry primer
811
selected references
819

Herbs and Spices Tea and Coffee
385
Grains Legumes and Nuts
451

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About the author (2007)

Harold McGee is a world-renowned authority on the science of food and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He has been named food writer of the year by Bon Appétit magazine and to the Time 100, an annual list of the world’s most influential people. He lives in San Francisco.

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