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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: $24.30
You Save: $15.70 (39%)
New (49) Used (31) Collectible (6) from $20.00
Avg. Customer Rating:  174 reviews
Sales Rank: 344
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:
A True Classic May 31, 2008
2 out of 2 found this review helpful
Not available in bookshops here, it took me a while to track down this much praised book, now in a 2004 updated edition. It can be read at many levels: history, folk lore, chemistry and just marvellous explanations of the 'why' of cooking. It must hold great appeal for anyone with a curiosity about the food we eat and what we do to it, for better or worse.
I found it well written with an easy style, making it a genuine pleasure to read, to skim and to quote. And you will quote. It's that kind of book.
Despite its sober title and apparent depth of research, this is no dreary treatise. The explanations are generally easy to understand and often amusing. While some distant memory of high school chemistry may be useful, the author assumes no knowledge of food sciences on the part of the reader. The last section of the book further brushes up on all the chemistry you have chosen to forget.
Food industry professionals may find the book's format perhaps a bit wandering, making it somewhat clunky for rapid retrieval of specific technical information. As a lay person I can't vouch for its academic rigour, but it does include a long list of references and an extensive index.
A book with over 800 pages about food but with no real recipes does sound daunting, but not so. It's full of those "Wow. So that's why... listen to this!" moments that can get just a little trying for everyone else in the room. I realise how much food instruction I have taken at face value in the past. I will never view the humble egg quite the same way again.
And of course, as an added bonus, the book makes a perfect weight to put on top of the Summer Pudding as it sets. It doesn't even show the stains. McGee really has thought of everything.
Technical but fascinating May 27, 2008
1 out of 2 found this review helpful
This is probably more than the home cook ever wants to know but what a great reference book! It dispels lots of myths that bedevil the kitchen and are still spouted by too many TV chefs. For factual information it can't be beaten and I keep it to hand for a quick check whenever I am unsure of what to do with a recipe.
Foodie lust! May 16, 2008
0 out of 1 found this review helpful
I love this book. Even when I know quite a bit about something he manages to tell me more.
Husband loves this book May 8, 2008
1 out of 2 found this review helpful
I bought this book for my husband, at his request. He's not much of a cook, but he is intrigued by the encyclopedic knowledge of food and food preparation that this book includes. He is very pleased with the purchase. And I will refer to it, I'm sure.
Analitical Review of "On Food and Cooking" May 4, 2008
1 out of 2 found this review helpful
A scientific approach to cooking. It covers all aspexts of food preparation, has extensive bibliography and a good index. This book is not for casual cookers. The reader has to be serious in his desire to profundize his knowledge of the minutia that makes the difference between a casually prepared dish and a great one. He/she have to possess some knowledge of chemistry to get a good information in regard to the delicate aspects of different forms of heat, coockware etc. All and all, it is an excellent source of good information for the serious cook.
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