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Your Learning Zone - On Food and Cooking: The Science and Lore of the Kitchen
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List Price: $29.99
Our Price: $9.99
Your Save: $ 20.00 ( 67% )
Availability: Usually ships in 24 hours
Manufacturer: Scribner
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Average Customer Rating: 
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Binding: Kindle Edition
Dewey Decimal Number: 641.5
Format: Kindle Book
Label: Scribner
Manufacturer: Scribner
Number Of Items: 1
Number Of Pages: 896
Publication Date: 2007-04-05
Publisher: Scribner
Release Date: 2007-04-05
Studio: Scribner
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Spotlight customer reviews:
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Customer Rating:
Summary: excellent
Comment: Delivered within the allotted estimated time period and in excellent condition. Went all the way to save the book from delivery damage (bubble wrap, peanuts; everything!).
Customer Rating:
Summary: food science my friends
Comment: From history to the chemical make up.All food items are explained and studied.It will give you a different aspect when you cook next time and an excellent conversation ice breakers around the dinner table.
Good reading
Customer Rating: 
Summary: Foody Gift
Comment: I purchased this book as a gift to a friend with culinary interests. He was immediately smitten, as were other foody friends. It had been recommended to me by a friend in the culinary field as "a cooking bible"
Customer Rating:
Summary: On Food and Cooking
Comment: Remains the "go to" source for scientific evidence based food knowledge and a good read
Customer Rating:
Summary: Great Book!
Comment: This book is great for students and teachers that want to know the scientific information about cooking and baking. For example it explains the chemical changes in leavening, emulsions, and so much more. It talks about the nature of plants, dairy, all of the cookingmethods. Oh I dont think the author missed a single detail in this hows, whys, and whos of cooking. I highly recommended it to keep in your house.
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Editorial Reviews:
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"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 more 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 techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our 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."
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