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.
It answers every culinary question. . . This is the definitive, heavyweight reference book for the keen cook. - SpectatorThere 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, TLSDazzling informative. . . . McGee is the father of modern food science and by far the most enjoyable writer to read on the subject. - Bee Wilson, Sunday Telegraphif 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, IndependentHe 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 products||p. 7|
|Fish and shellfish||p. 179|
|Edible plants : an introduction to fruits and vegetables, herbs and spices||p. 243|
|A survey of common vegetables||p. 300|
|A survey of common fruits||p. 350|
|Flavorings from plants : herbs and spices, tea and coffee||p. 385|
|Seeds : grains, legumes, and nuts||p. 451|
|Cereal doughs and batters : bread, cakes, pastry, pasta||p. 515|
|Sugars, chocolate, and confectionery||p. 645|
|Wine, beer, and distilled spirits||p. 713|
|Cooking methods and utensil materials||p. 777|
|The four basic food molecules||p. 792|
|A chemistry primer||p. 811|
|Table of Contents provided by Blackwell. All Rights Reserved.|
Series: The Hungry Student
Number Of Pages: 896
Published: 1st January 2005
Publisher: Hodder & Stoughton General Division
Country of Publication: GB
Dimensions (cm): 23.5 x 15.8 x 5.8
Weight (kg): 1.55
Edition Number: 1