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| On food and cooking: The science and lore of the kitchen |  | Author: Harold Mcgee
Publisher: Consumers Union
Category: Book
Buy Collectible: $13.00
Collectible (3) from $13.00
Avg. Customer Rating:  171 reviews
Sales Rank: 911477
Edition: Consumers Union ed
Pages: 684
ISBN: 0890431663
EAN: 9780890431665
ASIN: 0890431663
Publication Date: 1988
Availability: Usually ships in 1-2 business days
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Amazon.com Review
A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
Product Description
Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.
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| Customer Reviews: Read 166 more reviews...
 Foody Gift September 30, 2008
I purchased this book as a gift to a friend with culinary interests. He was immediately smitten, as were other foody friends. It had been recommended to me by a friend in the culinary field as "a cooking bible"
On Food and Cooking September 16, 2008
Remains the "go to" source for scientific evidence based food knowledge and a good read
Great Book! August 17, 2008
This book is great for students and teachers that want to know the scientific information about cooking and baking. For example it explains the chemical changes in leavening, emulsions, and so much more. It talks about the nature of plants, dairy, all of the cookingmethods. Oh I dont think the author missed a single detail in this hows, whys, and whos of cooking. I highly recommended it to keep in your house.
 Good August 12, 2008
It is a good book but I do not recommend it for new cooks.
Sandra
Food Science and History July 26, 2008
This is a really good book. I recommend this book to anyone in the food industry. If you read this book and use the information, you will have a better understanding of cooking. If you plan on becoming a chef, this book will help you be a step further than other.
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