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India Press Store - On Food and Cooking: The Science and Lore of the Kitchen
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List Price: $40.00
Our Price: $17.99
Your Save: $ 22.01 ( 55% )
Availability: Usually ships in 24 hours
Manufacturer: Scribner
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780684800011
ISBN: 0684800012
Label: Scribner
Manufacturer: Scribner
Number Of Items: 1
Number Of Pages: 896
Publication Date: 2004-11-16
Publisher: Scribner
Studio: Scribner
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Spotlight customer reviews:
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Customer Rating:
Summary: top stuff
Comment: I think it's important to point out this book is realively small for the degree of degtail it contains. If you want to find out the answers to a great deal of cullinary questions without wading through highly verbose food science texts, then this is your book. It is certainly Europe centric.
Customer Rating:
Summary: "On Food and Cooking" by Harold McGee
Comment: This book is not for the faint of heart or the casual cook or reader! This is a most complete reference work on the art and science of cooking. If you ever wondered what happens to the food stuff when you cook it or why you do or don't add certain things together while preparing a dish this volume has all your answers. This is not a bedside reader but an excellent addition to your cookbook collection and reference shelf.
Customer Rating: 
Summary: teaches only names
Comment: McGee's book set out to teach you the science behind cooking--but ends up teaching you only the names of various compounds and reactions. Very little space is given to teaching the reader how to use food science to craft new recipes or to improve the implementation of existing recipes. Neither is any attention given to how our own kitchen experience can help us understand the nature of foodstuffs better. Also, it may be my own ignorance, but the science itself seems mostly descriptive and not analytical. While there is an appendix on chemistry--it is too little too late. Buying this book may help you impress your dinner guests with your talk, but look elsewhere for resources on how to become a better cook.
Customer Rating:
Summary: a cooks must have!
Comment: "On Cooking and Food" is the tool to obtain the base knowledge nesessary to do food right. This book is a culinary couse unto it's self, you will go to the next level in your cooking with this book.
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Summary: Why Chemistry is vital for a cook
Comment: The book is wonderful. If you love to cook and wonder why and how foods taste wonderful--or horrible--this the book for you. It explains which methods work and which don't and why they do. Worth every penny. Harold McGee is a good writer which makes the book a pleasant, worthwhile read.
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Editorial Reviews:
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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.
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