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On Food and Cooking - by Harold McGee (Hardcover)

On Food and Cooking - by  Harold McGee (Hardcover) - image 1 of 1
On Food and Cooking - by  Harold McGee (Hardcover) - image 1 of 1
$24.99 when purchased online

About this item

Description



About the Book



Compulsively readable and engaging, this updated volume covers every aspect of how food is grown, harvested, cooked, eaten, and digested. Winner of the James Beard KitchenAid Book Award in 2005, and the 2005 IACP Crystal Whisk Award.



Book Synopsis



A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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.

For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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.

Among the major themes addressed throughout the new edition are:
- Traditional and modern methods of food production and their influences on food quality
- The great diversity of methods by which people in different places and times have prepared the same ingredients
- Tips for selecting the best ingredients and preparing them successfully
- The particular substances that give foods their flavors, and that give us pleasure
- Our evolving knowledge of the health benefits and risks of foods

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.



Review Quotes




"This explains everything. Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen." --Samin Nosrat, author of Salt, Fat, Acid, Heat

"I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, On Food and Cooking... it is the Rosetta stone of the culinary world...McGee flipped on the science switch, and suddenly there was light. Whereas Julia Child taught how, McGee explains 'why.'" --Alton Brown, Time

"I have used Harold McGee's On Food and Cooking whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process." --Jacques Pépin

"A must-have resource for any student of the stove, On Food and Cooking synthesizes details from a wide variety of scientific disciplines and gastronomic traditions, sparking the reader's culinary imagination with every turn of the page. Harold McGee possesses that most rare combination: a scientist's skill and a cook's heart." --Rick Bayless

"On Food and Cooking continues to be the most accurate source of information for generations of chefs. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry." --Thomas Keller

"I don't think that Harold McGee missed a single detail in this absolutely fascinating anthology of the hows, whys, and wherefores of cooking. This book is a treasure trove of useful facts and unusual information and a must for every cook who possesses an inquiring mind." --Daniel Boulud

Dimensions (Overall): 9.3 Inches (H) x 6.7 Inches (W) x 1.8 Inches (D)
Weight: 2.95 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 884
Genre: Cooking + Food + Wine
Sub-Genre: Essays & Narratives
Publisher: Scribner Book Company
Format: Hardcover
Author: Harold McGee
Language: English
Street Date: November 23, 2004
TCIN: 11318679
UPC: 9780684800011
Item Number (DPCI): 247-00-1507
Origin: Made in the USA or Imported
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Shipping details

Estimated ship dimensions: 1.8 inches length x 6.7 inches width x 9.3 inches height
Estimated ship weight: 2.95 pounds
We regret that this item cannot be shipped to PO Boxes.
This item cannot be shipped to the following locations: United States Minor Outlying Islands, American Samoa (see also separate entry under AS), Puerto Rico (see also separate entry under PR), Northern Mariana Islands, Virgin Islands, U.S., APO/FPO, Guam (see also separate entry under GU)

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5.0 out of 5 stars with 2 reviews
100% would recommend
1 recommendations

Very Interesting

5 out of 5 stars
Thumbs up graphic, would recommend
Food Freak - 7 years ago
I can open this book to any food and start reading. Totally captivating. So much information makes you realize what is going on when you cook is more than you thought. Gives me many ideas of things to try.
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