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| On Food and Cooking: The Science and Lore of the Kitchen | 
 enlarge | Author: Harold Mcgee
Publisher: Scribner
Category: Book
List Price: $40.00
Buy New: $23.24
You Save: $16.76 (42%)
New (56) Used (32) Collectible (5) from $17.16
Avg. Customer Rating:  173 reviews
Sales Rank: 390
Media: Hardcover
Edition: Rev Upd
Number Of Items: 1
Pages: 896
Shipping Weight (lbs): 3
Dimensions (in): 9.3 x 6.7 x 2
ISBN: 0684800012
Dewey Decimal Number: 641.5
EAN: 9780684800011
ASIN: 0684800012
Publication Date: November 16, 2004
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
excellent November 9, 2008
0 out of 1 found this review helpful
Delivered within the allotted estimated time period and in excellent condition. Went all the way to save the book from delivery damage (bubble wrap, peanuts; everything!).
food science my friends October 13, 2008
0 out of 1 found this review helpful
From history to the chemical make up.All food items are explained and studied.It will give you a different aspect when you cook next time and an excellent conversation ice breakers around the dinner table.
Good reading
 Foody Gift September 30, 2008
0 out of 1 found this review helpful
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
0 out of 1 found this review helpful
Remains the "go to" source for scientific evidence based food knowledge and a good read
Great Book! August 17, 2008
0 out of 1 found this review helpful
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.
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