The Curious Cook: More Kitchen Science and Lore

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Collier Books, 1990 - Cooking - 339 pages
1 Review
When Harold McGee′s On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."

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User Review  - BlankReg - LibraryThing

Harold McGee is an excellent and engaging food science writer. I only wish this book were more given over to experimentation and not (as is the case) half of it meandering musings. Still recommended, though. Read full review

Contents

INTRODUCTION
11
Oil Drops Keep Falling on My Toque
22
Simmer1ng Down
32
Copyright

13 other sections not shown

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About the author (1990)

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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