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

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

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

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The writing is succinct but not tedious to follow, and every chapter packs in a spectrum of interesting facts. Ein gutes und umfangreiches Buch über alles essbare, wissenschaftlich angehaucht mit teils geschichtlichen Aspekten. 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. 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 techniques.

Practical information, like how to tell stale eggs from fresh, is liberally sprinkled amid the science and anecdotes. I have used Harold McGee's On Food and Cooking for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process.

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. 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. Despite the fact that it took me nearly three months to read, I found just about every single page deeply informative and interesting.

The breadth and depth of topics covered was fantastic, and all of the accompanying information made this book absolutely fascinating. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004. A must-have resource for any student of the stove, On Food and Cooking synthesizes details from a wide variety of scientific disciplines and gastronomic traditions, sparking the reader's culinary imagination with every turn of the page. All homes could use a small shelf of reference books: the dictionary, an encyclopedia, a basic cookbook. I learned a lot about food and cooking food and feel this has already helped me become a better cook.Classic book for the cook who wants to know a little bit more about the science of food and cooking. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. The diagrams and tables are OK, but the publishers and printers have really let down the content here. 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.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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