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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: $24.29
You Save: $15.71 (39%)
New (50) Used (31) Collectible (6) from $20.00
Avg. Customer Rating:  174 reviews
Sales Rank: 298
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
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
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.
 Good August 12, 2008
2 out of 4 found this review helpful
It is a good book but I do not recommend it for new cooks.
Sandra
 Food Science and History July 26, 2008
1 out of 1 found this review helpful
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.
top stuff July 17, 2008
0 out of 1 found this review helpful
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.
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