Best Reasons to Own Cooking Books
Best Reasons to Own Cooking Books from Overstock.com. Even with the internet, traditional cookbooks are still useful for casual and serious cooks alike.
The book is great, but waited several days before my order was even processed....
ITEM#: 3213293Harold 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.
|Genre||COOKING / General|
|Publisher Date||2004-11-16 00:00:00.0|
|Unit weight||3.0 lb|
|Subtitle||The Science and Lore of the Kitchen|
|Edition Detail||Revised, Updated|
The book is great, but waited several days before my order was even processed.Read More
I don't 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 picked it up I wondered what took me so long. This fascinating book covers food science and food history in an academic yet thoroughly readable and conversational way--the amount you will learn from it should come with three credit hours.Read More
Fabulous, informative book! This is more of a text on the history and lore of food than a "cook-book". It is extremely well-written and well researched. The intelligent person with many interests, not only in food, will enjoy this read.Read More
This is a really great book for those who wish to understand the nature of what makes food turn out the way it does. This is not a book of recipes, but rather a book about what makes recipes work.Read More
Harold McGee is the "Bill Nye, the Science Guy" of Cooking. He explains the chemistry of cooking so that the cook can use Mr. McGee's valuable information to apply in the kitchen and perfect their skills. When you understand the whys and hows behind the science of cooking, you can only become a better cook. The simple way that he describes the chemical reactions of ingredients is fascinating as well as entertaining. Mr. McGee also covers the history behind many foods as well as the how, when and where they evolved from. Since overstock's price is close to half off the cover price, I've purchased a couple as gifts for my other food-geek friends.Read More
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