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On Food And Cooking: The Science and Lore of the Kitchen (Hardcover)

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ITEM# 3213293
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    On Food And Cooking: The Science and Lore of the Kitchen (Hardcover)
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    ITEM#: 3213293

    Harold 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.

    Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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.

    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.

    Specs

    ISBN 9780684800011
    Genre COOKING / General
    Format Hardcover
    Pages 884
    Publisher Date 2004-11-16 00:00:00.0
    Publisher Scribner
    Copyright Year 2004
    Height 9.25 in
    Wdth 7.0 in
    Thickness 1.75 in
    Unit weight 3.0 lb
    Language English
    Subtitle The Science and Lore of the Kitchen
    Edition Detail Revised, Updated
    Audience General/trade
    Authors McGee, Harold

    Product Reviews


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    • Slow Order Processing

      The book is great, but waited several days before my order was even processed.

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    • Awesome read for cooks, nerds, and history buffs.

      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.

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    • Outstanding Information

      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.

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    • On Food And Cooking

      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.

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    • On Food and Cooking

      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.

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