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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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Check link for latest rating. ( 16,196 ratings, 537 reviews)
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, Hist...
$10000
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
A masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.
Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book
Book Hero Magic formatted this description to make it easier to read. While it's new and
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Description
McGee on Food and Cooking is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history, and anecdote that no self-respecting foodie or cook can afford to be without.
McGee on Food and Cooking renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you.
With the enlightenment it brings, you may find yourself emerging from the culinary dark ages. Harold McGee's original On Food and Cooking was acclaimed as a masterpiece on both sides of the Atlantic and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, it reflects the seismic shifts in science and the upsurge in home cooking over the past two decades.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
McGee on Food and Cooking by Harold McGee is praised for its comprehensive and clear exploration of culinary science, akin to earlier seminal works in food literature. It is noted for being an indispensable reference for enthusiastic cooks, combining detailed scientific explanations with historical context. The book is recognised as a masterpiece in its field and is celebrated for its engaging writing, making complex topics accessible and enjoyable.
Book Details
INFORMATION
ISBN: 9780340831496
Publisher: Hodder & Stoughton
Format: Hardback
Date Published: 08 November 2004
Country: United Kingdom
Imprint: Hodder & Stoughton
Illustration: 200 line illustrations
Audience: General / adult
DIMENSIONS
Spine width: 58.0mm
Width: 162.0mm
Height: 236.0mm
Weight: 1580g
Pages: 896
About the Author
Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.
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Nose Dive
Harold McGee's acclaimed On Food and Cooking won the 1986 André Simon Food Book of the Year and is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history, and anecdote that no self-respecting foodie or cook can afford to be without. Savouring the World is his new book and promises to intrigue and amaze foodies just as...Hardback$10000Unit price /UnavailableAvailableShips in 4-6 weeks
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