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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 (50) Used (31) Collectible (6) from $20.00
Avg. Customer Rating:  174 reviews
Sales Rank: 291
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:
| Showing reviews 171-174 of 174 | | « PREV 1 ... | | |
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!!
The classic guide to the scientific underpinnings of food January 4, 1998
Awesome book; indisputably a classic. McGee explains the scientific underpinnings of every aspect of food and cooking. Not at all dry, very accessible even for non techno-wanks, this thick book is as much fun to browse through as it is useful to consult for problem solving. Anyone interesting in food must own it.
Shop manual for the kitchen mechanic June 14, 1997
5 out of 6 found this review helpful
Have you ever had pause in your culinary dabblingsto ponder the origins and workings of your everyday food? Have you ever sat in a pile of flour and asked yourself why you failed? A cookbook is a recipe for disaster and Harold McGee has the cure. Explanations to clarify the tricks and traps of the fine art of cooking, and colorful histories to keep you occupied while your bread rises. This book is more than entertainment for every cook or chef, and even the die-hard microwaver. You'll return to the kitchen wiser, armed with knowledge and ready to eat.
An excellent source for the science behind kitchen lore. January 3, 1997
7 out of 7 found this review helpful
This book is without peer in the descriptions of what happens on the chemical level as food cooks and is stored. The discussions include useful sections on beer, wine and coffee. There are also discussions of nutritional effects of food processing, cooking, and storage, as well as the mysteries of flatulence associated with certain foods, and other medical effects of greater consequence. The approach is lighthearted but has a surprising amount of scientific detail.
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