On Food And Cooking
 | Scribner, 1988, Paperback Customer Rating: 173 reviews Recommend This product is currently not available and cannot be purchased. It means that we have no merchant offers for this product at the moment or it was discontinued by the manufacturer. |
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Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.
A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
Title: On Food And Cooking
Sales Rank: 322479 in Books
Author: Harold J. Mcgee
Publisher: Scribner, 1st Collier Books Ed edition, 1988-09-27, Paperback, 684 pages, ISBN: 0020346212
Package Dimensions: 9.2 x 5.9 x 2 inches, 2.15 pounds
- Amazing!
- This book is simply amazing. It has to be the most useful utensil in any kitchen. As a scientist, I love the in-depth treatment that is given to almost every aspect of almost every edible thing on earth. It may not be the most appropriate book to everyone. You must be willing to dedicate a lot of effort to soak in all the knowledge available in it. More reviews
- excellent
- Delivered within the allotted estimated time period and in excellent condition. Went all the way to save the book from delivery damage (bubble wrap, peanuts; everything!). More reviews
- food science my friends
- From history to the chemical make up.All food items are explained and studied.It will give you a different aspect when you cook next time and an excellent conversation ice breakers around the dinner table.
Good reading More reviews
- Foody Gift
- I purchased this book as a gift to a friend with culinary interests. He was immediately smitten, as were other foody friends. It had been recommended to me by a friend in the culinary field as "a cooking bible"… More reviews
- On Food and Cooking
- Remains the "go to" source for scientific evidence based food knowledge and a good read More reviews
