|
| 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
|
| Customer Reviews:
GREAT reference book October 8, 2007
This book is exactly what I was looking for. Tons of information on why things need to be done certain ways and some history of where it came from. No recipes, but really focuses on what it takes to cook everything well.
Alton on steroids September 24, 2007
8 out of 11 found this review helpful
Okay, I read a lot of cooking stuff. I'm a big Food Network fan.
One of the things I hate about most cookbooks is that I can only read the introduction and then I only read recipes as I need them.
This is NOT a cookbook. This is a culinary encyclopedia. I recently found out that my room-mate went to high school with the author in Elmhurst, IL. How cool is that? He was the one I sprung the Alton on steroids phrase to and proceeded to tell me he knew the guy. Enough gushing.
There is more in this book about culinary science than most of us need to know. It still makes for a great read. You CAN read it like a book because of that. I love the fact that it starts out with the most basic nutritional item in life, and then tells us why we really don't need it as adults. What an eye opener! Fortunately, it also explains why milk products are so useful to adults in other ways. I could never live without my Parmesano Reggiano or all those wonderful blue cheeses.
Why is meat and fish so important to our diets? Why would anyone want to be a vegetarian after reading the benefits of these high protein foods?
We should all be reading books like this so we know all the little things. Those of you that think it's too technical, go get a book on the english language.
The Hobo Philosopher September 13, 2007
3 out of 3 found this review helpful
This book is not a cook book. If you are looking for recipes buy another book. This book is for students. My Niece graduated from chef school and my gift to her was this book. This book is a history and science book on food and cooking. Here is where you learn to understanding what you are doing in the kitchen and why you are doing it. You learn all the myths and fables and the reality of what actually happens.
I bought this book when I suddenly found myself the sou chef assisting a professional French chef. By the time I finished this book, I could actually have an intelligent conversation with my new boss. When I hit him with terms like "carmelization" and "emulsification" or asked him what exactly is a burr blank sauce, I rose in stature from "good cook" to potential chef.
This book is a science and chemistry book also. It tells you what is actually happening to the food when you are cooking or processing it. Since I liked reading history and science and I was an aspiring chef - this was the perfect book. It is also great to read just for the fun of it. It is the most entertaining and informative book on food and cooking that I have ever read.
on food and cooking August 23, 2007
1 out of 1 found this review helpful
I have read the first eddition, and when I heard they put out a 2nd I had to see what changed. I'm only 50 pages in to it but it is just as good as the first
Food Science Bible August 23, 2007
2 out of 2 found this review helpful
This is one of the best books I've bought in a while. I now understand what's going on in my bread during all stages and with different ingredients (though it's not as in depth as some bread books), ,, why onions make you cry and what that asparagus smell is about. I recommend the updated hardcover edition if you can afford it. After checking out the paperback, I purchased the hardcover and gave the other one to my sister as a present.
|
|
|
| |
