The Curious Cook: More Kitchen Science and Lore

Front Cover
Collier Books, 1990 - Cooking - 339 pages
6 Reviews
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."

From inside the book

What people are saying - Write a review

User ratings

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

Review: The Curious Cook: More Kitchen Science and Lore

User Review  - Ben - Goodreads

Really excellent book on thinking about food and cooking using science and chemistry. McGee experiments with recipes as a iconic mad scientist would in his lab, and shares the results, frustrations, and confusions of the process. I really enjoyed it. Read full review

Review: The Curious Cook: More Kitchen Science and Lore

User Review  - Tim - Goodreads

If you're really into knowing about food and cooking on the technical side,this is for you. You'll have to be dedicated although you can only read the chapters that interest you. On the other hand try ... Read full review

Contents

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

13 other sections not shown

Common terms and phrases

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.

Bibliographic information