McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

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If you cannot handle information purveyed to you in a dry, textbook-like manner this is not the book for you. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. This is definitely a reference book to be laid open on a table and lovingly dipped into by an enquiring mind. Throughout "On Food and Cooking", McGee manages to cover a huge range of foods, from raw ingredients like fruits, vegetables, and eggs, to more complex creations such as sauces, breads, pastries, and candies.

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Quite in-depth and probably best suited to readers with a reasonable understanding of school science. This is the kind of book that will sit next to the stove, dog-eared and grease-spattered, eternally useful, until Personal Chef Robots become fixtures in all of our homes.

I have been reading about cooking, and experimenting since I was a child, I own too many cookbooks to easily confess, and this is finally a book which puts things in context, which makes me understand the science of why this or that, put into cultural and historical context. And it makes for a good reference book, if you ever feel like learning about some given food or cooking process.Practical information, like how to tell stale eggs from fresh, is liberally sprinkled amid the science and anecdotes. g., for pasta use abundant water, with reasons and the science behind everything [8] : 575-6 ) and includes a few historical recipes (e. I believe it will remain my favourite book of all time (and I read a lot of reference books on many subjects). On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy.

Not only does he explain how every culinary reaction works, he also explores the history of everything we eat. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. If you read this book, you will be able to get the most out of every ingredient and piece of equipment in your kitchen.

Any time you want to know what you're actually doing when you're in the kitchen, this will spell it out for you. McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. Organic vs processed is such a gross oversimplification, and means very different things from one type of food to the next. I found the author's writing style to be a little too flowery, but it may just be that I am not enough of a food connoisseur to understand some of his descriptions.