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

McGee on Food and Cooking

An Encyclopedia of Kitchen Science, History and Culture

Hardcover Published: 1st January 2005
ISBN: 9780340831496
Number Of Pages: 896

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Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book.

McGEE on Food and Cooking renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.

If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.

Harold McGee's original On Food and Cooking was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.

About the Author

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

Industry Reviews

It answers every culinary question. . . This is the definitive, heavyweight reference book for the keen cook. - Spectator

There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece. - Paul Levy, TLS

Dazzling informative. . . . McGee is the father of modern food science and by far the most enjoyable writer to read on the subject. - Bee Wilson, Sunday Telegraph

if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition. - Christopher Hirst, Independent

He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth, breadth and clarity. - Observer

Milk and dairy productsp. 7
Eggsp. 68
Meatp. 118
Fish and shellfishp. 179
Edible plants : an introduction to fruits and vegetables, herbs and spicesp. 243
A survey of common vegetablesp. 300
A survey of common fruitsp. 350
Flavorings from plants : herbs and spices, tea and coffeep. 385
Seeds : grains, legumes, and nutsp. 451
Cereal doughs and batters : bread, cakes, pastry, pastap. 515
Saucesp. 580
Sugars, chocolate, and confectioneryp. 645
Wine, beer, and distilled spiritsp. 713
Cooking methods and utensil materialsp. 777
The four basic food moleculesp. 792
A chemistry primerp. 811
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780340831496
ISBN-10: 0340831499
Series: The Hungry Student
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 896
Published: 1st January 2005
Publisher: Hodder & Stoughton
Country of Publication: GB
Dimensions (cm): 24.2 x 15.8  x 5.9
Weight (kg): 1.59
Edition Number: 1

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