Epub Harold McGee À À On Food and Cooking The Science and Lore of the Kitchen

Harold McGee's On Food and Cooking is a kitchen classic Hailed by Time magazine as a minor masterpiece when it first appeared in 1984 On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from what exactly they're made of and how cooking transforms them into something new and delicious Now for its twentieth anniversary Harold McGee has prepared a new fully revised and updated edition of On Food and Cooking He has rewritten the text almost completely expanded it by two thirds and commissioned than 100 new illustrations As compulsively readable and engaging as ever the new On Food and Cooking provides countless eye opening insights into food its preparation and its enjoyment On Food and Cooking pioneered the translation of technical food science into cook friendly kitchen science and helped give birth to the inventive culinary movement known as molecular gastronomy Though other books have now been written about kitchen science On Food and Cooking remains unmatched in the accuracy clarity and thoroughness of its explanations and the intriguing way in which it blends science with the historical evolution of foods and cooking techniuesAmong the major themes addressed throughout this new edition areTraditional and modern methods of food production and their influences on food ualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients cooking methods and the pleasures of eating It will delight and fascinate anyone who has ever cooked savored or wondered about food

10 thoughts on “On Food and Cooking The Science and Lore of the Kitchen

  1. says:

    This book is endlessly fascinating Interesting tidbits McGee's has taught me raw pineapple will curdle milk but cooked pineapple will not Some of our fellow humans will be repulsed by cheese because of an instinctual reaction to fermented foods See? FascinatingMcGee's contains necessary information that you can not get from a recipe on practically every dish and ingredient known to man 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

  2. says:

    Before there was Alton Brown there was Harold McGee This is a smart dazzling fabulously eclectic collection of information about what we eat From Plato’s views on cooking to electron micrographs of cheese to a description of how eggs form in a chicken’s body to the history of beer and chocolate this book offers an intoxicating wealth of food information trivia and science Did you know that the cell walls of mushrooms aren’t made up of cellulose like plants but rather of chitin the carbohydrate amine complex that makes up the outer skeletons of insects? Or that raw lima beans contain sugar cyanide complexes that can shut down your respiratory system? Or that a strawberry is a “false” fruit? If you want to know which vegetables were available at the court of Richard II why fish is white or the chemical composition of a saturated fat then this is the book for you Practical information like how to tell stale eggs from fresh is liberally sprinkled amid the science and anecdotes Even if you don’t cook and only rarely eat this is a fascinating book

  3. says:

    Once upon a time I was expressing my frustration with books on cooking to a chemist friend primarily that most books on cooking treat cooking as this magical art They presume lots of knowledge on the part of the reader and they give directions that theoretically make the food what it's supposed to be rarely explaining WHY you want to cook this meat at temperature x or mince this thing instead of slice or whatever I wanted something that answered a bit of the Why?This friend suggested that I hunt down something on the topic that approached things from a scientific perspective and while looking I stumbled upon McGee It's certainly less front to back readable than I would have liked and encyclopediac And while it has not exactly unlocked the black art of cooking for me it's a great resource book to have in the kitchen Any time I'm using a techniue or ingredient I haven't used before I consult Good Harry McGee And it's a pretty well written and researched book too with lots of great historical context and as such it's fun to pick up and read random sections from on occasion

  4. says:

    On Food and Cooking is one of those few books that I can drop on a table let it fall open to any page and read for the next hour As I said to someone once you may not cook but you probably eat If so this book should keep you entranced Nearly anything you might want to know about the history etymology and process of gastronomy is covered in this volume but even that is too dry a description to really explain how fun it is Want to know why there are so many Sugar Loaf mountains around the US countryside? That's how sugar used to be sold Did you know part of the cashew is poisonous and the other can be made into beer? Want to read a description of all the kinds of distillation there are? Or how the science of nutrition was founded and where it may have gone wrong?All homes could use a small shelf of reference books the dictionary an encyclopedia a basic cookbook But right next to all of them should be On Food and Cooking

  5. says:

    The 2nd edition Concentrated knowledge; yet NOT written in impenetrable ‘academicalese’ McGee's ability to amass sort analyse and order an enormous amount of relevant information is awesomely impressive He makes the average PhD thesis look sheepishThis is definitely a reference book to be laid open on a table and lovingly dipped into by an enuiring mind Not held open in the hands too heavy However I’ll keep my much smaller copy of the 1st edition because I want to follow how McGee’s thinking has modified and changed over the twenty years between 1984 and 2004Every school library ought to have a copy on their shelves How better to turn children onto the joys of science than a book on ‘edible science’?

  6. says:

    This is an invaluable resource when your kids ask does THIS cheese have mold in it or why does it all stick together if you cook it too long or when you want to know what makes espresso different from coffee Is is not about cooking but about why and how cooking works about where the flavor is in the spices and why the tomato ripens what makes a sauce a sauce instead of gravy or soup and what nougat really is The style is accessible but unafraid of chemistry A wonderful companion to the cookbooks you read for recipes

  7. says:

    I think I am going to be currently reading this for a very very long time It´s 800 pages small print massive index essential and bibliography Human imagination and cultural complexity regarding food being as it is not even 800 pages will be enough so I don´t think it has EVERYTHING on food but it does have practically everything of the most common kind in a wide global way First thing this is not a recipe book and it is a pretty serious book You can use it as dictionary using the very good index to browse and learn snippets at will Reading a chapter from beginning to end takes its time and it is incredibly rewarding 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 For example did you know about differences between american and european flour?Maybe the most useful and interesting book on food I have yet found

  8. says:

    It would be a stretch to say that I am a cook or a 'foodie' but I imagine that every culinary master in America must own this bookThis is NOT a cookbook it's a guide to food a dynamic explanation about where your food comes from the science behind how it cooksblendsrises and how preparation techniues impact taste It's a book that is hard to peg and not one that you'll read cover to cover in one sitting The writing is succinct but not tedious to follow and every chapter packs in a spectrum of interesting facts

  9. says:

    At 25 it's rather palatable pun intended than Modernist Cuisine's 675 and was referenced in the same New Yorker article According to GnuCash I spent money last year on cigarettes than groceries; changing that seems a noble enough objective I'll likely start by stocking pepperbtw wenger i dig your taking up of my acuire bookshelf semantics

  10. says:

    Being a total food nerd this book was heaven for me I am curious about the chemistry preparation and anthropology of food and McGee has all of those bases covered If you cannot handle information purveyed to you in a dry textbook like manner this is not the book for you However if you want to know everything there is to know about eggs milk herbs veggies meat and and why they all work together so well or don't you definitely need to pick this one up