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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 Used: $17.16
You Save: $22.84 (57%)
New (53) Used (37) Collectible (5) from $17.16
Avg. Customer Rating:  173 reviews
Sales Rank: 387
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:
 Good August 12, 2008
0 out of 1 found this review helpful
It is a good book but I do not recommend it for new cooks.
Sandra
 Food Science and History July 26, 2008
1 out of 1 found this review helpful
This is a really good book. I recommend this book to anyone in the food industry. If you read this book and use the information, you will have a better understanding of cooking. If you plan on becoming a chef, this book will help you be a step further than other.
top stuff July 17, 2008
0 out of 1 found this review helpful
I think it's important to point out this book is realively small for the degree of degtail it contains. If you want to find out the answers to a great deal of cullinary questions without wading through highly verbose food science texts, then this is your book. It is certainly Europe centric.
"On Food and Cooking" by Harold McGee July 17, 2008
0 out of 1 found this review helpful
This book is not for the faint of heart or the casual cook or reader! This is a most complete reference work on the art and science of cooking. If you ever wondered what happens to the food stuff when you cook it or why you do or don't add certain things together while preparing a dish this volume has all your answers. This is not a bedside reader but an excellent addition to your cookbook collection and reference shelf.
 teaches only names July 7, 2008
7 out of 11 found this review helpful
McGee's book set out to teach you the science behind cooking--but ends up teaching you only the names of various compounds and reactions. Very little space is given to teaching the reader how to use food science to craft new recipes or to improve the implementation of existing recipes. Neither is any attention given to how our own kitchen experience can help us understand the nature of foodstuffs better. Also, it may be my own ignorance, but the science itself seems mostly descriptive and not analytical. While there is an appendix on chemistry--it is too little too late. Buying this book may help you impress your dinner guests with your talk, but look elsewhere for resources on how to become a better cook.
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