On Food and Cooking: The Science and Lore of the Kitchen by Harold J. McGee

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

Harold J. McGee
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Details

  • ISBN
    9780684800011 / 0684800012
  • Title On Food and Cooking: The Science and Lore of the Kitchen
  • Author Harold J. McGee
  • Category Cookery / Food & Drink Etc
  • Format
    Hardcover
  • Year 2006
  • Pages 884
  • Publisher
    Scribner Book Company
  • Imprint Scribner
  • Language English
  • Dimensions 170mm x 46mm x 236mm

Annotation

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.

Publisher Description

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.

Among the major themes addressed throughout this 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
“Nothing could be more welcome than a revised and expanded verison of Harold McGee's ”On Food and Cooking." This big, immensely important work, with its breathtaking scope, is the basic resource for anyone who wants to understand the way we grow our food, harvest it, store it, cook it, consume, smell, taste, and even digest it. McGee's sceintific writing is intelligent, lucid, and always to the point — helping both professionals and serious home cooks understand what happens when they work with food, enabling them to be more enlightened shoppers, cooks, and even eaters. The first edition of “On Food and Cooking” has been the best selling book in the history of our bookstore. A newer and larger “On Food and Cooking” is a gift to all who want to know how food works." - Nach Waxman, Owner, Kitchen Arts & Letters

Author Biography

McGee earned his B.S. from the California Institute of Technology and his doctorate in English Literature from Yale, where he subsequently taught. He now lives in Palo Alto, California, and writes about science.

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

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