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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:
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.
Great value, great fun, and very informative. May 3, 2008
0 out of 1 found this review helpful
This is an excellent book filled with great information in what I like to call a "pick up and read a little" format. It is logically arranged and well indexed but it lends itself well to random reading. Think of it as part Extraordinary Origins of Everyday Things, part chemistry primer, and part dictionary of eatables.
Since buying this book, I leave it within easy reach on the top of the bookshelf and typically pick it up and choose something at random and learn something new.
Very readable, well illustrated and a great value: you will not regret purchasing this book.
So Good - I've Bought Copies For All My Foodie Friends May 2, 2008
2 out of 2 found this review helpful
I looked for a book that would help me understand which variables can I manipulate to affect the outcome in my cooking of : meat, bread, eggs, sauces, vegetables ... etc. And would help me with food handling practice - bringing it out of habit in to understanding. Different cultures handle food differently - I wanted to understand what effects those habits have. How does food spoil? And what are the variables that one can control - and how do cultures control them?
This book responds to those questions, bringing real understanding to my kitchen. And it responds to them on both an overview level and a scientific level, and one can engage either or both.
The book really appeals to be because this isn't a scientist writing dryly about food, this is a food lover bringing the context of history and science to food preparation.
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