|
| 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.
|
| Customer Reviews:
 On Food and Cooking July 24, 2007
5 out of 6 found this review helpful
This is a great how-to book. It is not a cookbook. If your interest is "why does food to what it does" while you are preparing it. You should buy it. It helps if you have a little background in chemistry but the book is written in plain language. I love to cook and I always wanted to know "why". This book answered all of my questions.
Food science for the rest of us July 21, 2007
7 out of 7 found this review helpful
I love to cook; mostly because I love to eat. I also have an education in the sciences. This book is about cooking from an historic and scientific perspective. It allows a pretty good understanding of what is happening. The breadth and depth of the coverage is truly amazing. I think if I could only retain one book in my cooking library (which is pretty extensive), this would be it -- I could recreate all of the others from the knowledge gained from this book.
Even when you're not looking for something specific, this book is wonderful reading.
This is to cook books what Alton Brown is to the Food Network, but without the silliness.
How do you achieve a tender steak, and why does fish flake? July 18, 2007
9 out of 9 found this review helpful
The author provides the why for basic food chemistry in a way that enhances the mystery of food. Once you know the chemistry and basic smells/flavors of chemical combinations the understanding leads to more interest, not less. This chemical results from this process on this raw ingredient handled in that way. You avoid it by doing X, and you achieve it by doing Y in the presence of Z.
The book not only has great information, it is also well written. I'm very satisfied with this purchase.
Great book June 26, 2007
3 out of 5 found this review helpful
This book is such a pleasure- full of information and presented in an engaging, user-friendly format. My husband and I are really enjoying it!
Science, Technology, Food -- Cooked up for our Enlightenment June 24, 2007
3 out of 4 found this review helpful
This is a wonderful book. McGee writes with clarity and passion, and brings to life all the "hidden" science behind food, nutrition, and cooking. Have you ever wondered what's happening when your barista creates a froth on your cappacino? Or why do eggs turn white when you apply heat? What's different between the process of creating white and red wines?
Anyone who loves cooking or food will get hours of enjoyable reading with this book -- and you'd be surprised how useful (and entertaining) this info is at dinner parties!
Note - this isn't a cookbook, nor is it a dry scientific text. But after spending time with it you'll never look (with enjoyment) at food the same way!
|
|
|
| |
