On Food and Cooking: The Science and Lore of the Kitchen
ISBN-13:
9780684800011
ISBN-10:
0684800012
Edition:
Updated
Author:
Harold McGee
Publication date:
2004
Publisher:
Scribner
Format:
Hardcover
896 pages
Category:
Reference
,
Cooking Education & Reference
,
Essays
,
Quick & Easy
,
U.S. Cooking
,
Cooking
,
Encyclopedias & Subject Guides
FREE US shipping
on ALL non-marketplace orders
Rent
35 days
Due Jun 01, 2024
35 days
from $31.47
USD
Marketplace
from $38.59
USD
Marketplace offers
Seller
Condition
Note
Seller
Condition
New
Brand New! Not overstocks! Brand New direct from the publisher! Ships in sturdy cardboard packaging.
Book details
ISBN-13:
9780684800011
ISBN-10:
0684800012
Edition:
Updated
Author:
Harold McGee
Publication date:
2004
Publisher:
Scribner
Format:
Hardcover
896 pages
Category:
Reference
,
Cooking Education & Reference
,
Essays
,
Quick & Easy
,
U.S. Cooking
,
Cooking
,
Encyclopedias & Subject Guides
Summary
On Food and Cooking: The Science and Lore of the Kitchen (ISBN-13: 9780684800011 and ISBN-10: 0684800012), written by authors
Harold McGee, was published by Scribner in 2004.
With an overall rating of 3.7 stars, it's a notable title among other
Reference
(Cooking Education & Reference, Essays, Quick & Easy, U.S. Cooking, Cooking, Encyclopedias & Subject Guides) books. You can easily purchase or rent On Food and Cooking: The Science and Lore of the Kitchen (Hardcover) from BooksRun,
along with many other new and used
Reference
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $2.72.
Description
A kitchen classic for nearly 35 years.
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.
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.
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.
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.
We would LOVE it if you could help us and other readers by reviewing the book
Book review
Congratulations! We have received your book review.
{user}
{createdAt}
by {truncated_author}