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

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Simon & Schuster, 2003 - Cooking - 684 pages
269 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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Review: On Food and Cooking: The Science and Lore of the Kitchen

User Review  - Goodreads

Basically an 896-page encyclopedia on "the science and lore of the kitchen." Why does milk curdle? Where does white pepper come from? How exactly is chocolate made? How about whiskey? A reference to satisfy all of your food and cooking curiosities. Endless fun. Read full review

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

User Review  - Eva Gogola - Goodreads

This book is a MUST for the kitchen. I was never one for math, chemistry or any sort of science until I started cooking. This book is a great resource and packed tight with incredibly interesting food knowledge. Read full review

Contents

IV
3
V
13
VI
31
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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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