On Food and Cooking: The Science and Lore of the Kitchen
Description
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. Read
more
Features:
Product Details:
- Publisher : Scribner; Updated edition (November 23, 2004)
- Language : English
- Hardcover : 896 pages
- ISBN-10 : 0684800012
- ISBN-13 : 11
- Item Weight : 2.95 pounds
- Dimensions : 6.63 x 1.8 x 9.25 inches
- Best Sellers Rank: #7,585 in Books (See Top 100 in Books) #10 in Gastronomy Essays (Books) #17 in Cooking Encyclopedias #23 in Cooking, Food & Wine Reference (Books)
- #10 in Gastronomy Essays (Books)
- #17 in Cooking Encyclopedias
| Dimensions | 9.53 × 7.05 × 1.81 in |
|---|---|
| Ean | 8601420124905 |
| Mpn | 9780684800011 |
| GTIN | 19780684800018 |
| Isbn | 9780684800011 |
| ISBN10 | 0684800012 |
| ISBN13 | 9780684800011 |
| Upc | Does not apply |
| Brand | Scribner |
| Format | Hardcover, .dff |
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