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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:
Just Plain Fun! December 5, 1998
1 out of 2 found this review helpful
I had to read excerpts from this book for one of my classes in college and every one was incredibly interesting. We read from several different books and periodicals, and this book was by far the most informative and easy to understand. It is filled with all kinds of cool facts that you never knew, but are just so fun to find out!
Best book for every "why" question in the kitchen. October 1, 1998
1 out of 2 found this review helpful
This book condenses volumes of useful and interesting knowledge into a very readable and understandable language. With the knowledge in this book, one could literally move from a casual cook to a professional. Rather than recipes, it tells why and when different processes work and/or do not work. It is science for the cook.
There is no other choice for the technical side of cooking June 10, 1998
2 out of 3 found this review helpful
If you are a cooking professional, or just some curious Schmoe, you can do no better than this book. It, along with "The Curious Cook" are MUSTS when trying to learn the nature of cooking and ingriedients. It manages to inform without being text-book dry.
"The most complete reference book on food I have found" May 5, 1998
6 out of 7 found this review helpful
If you want to know how the application of heat on beef tissues creates a chemical reaction in the tendons and muscle fibers, then this is the book for you. I am fascinated by the extent to which the book goes into detail about the chemical processes involved with cooking. The historical passages are quite inspiring as well. I thouroghly enjoy this book, and refer to it time and time again for important and useful information.
A must have for anyone serious about food. February 20, 1998
0 out of 1 found this review helpful
I have been using this book ever since my college science professor introduced me to it in 1984. I bought it immediately. I have settled more arguments and started more conversations about food with this book. McGee makes other food writers look like alchemists!!
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