On Food and Cooking
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Product Description
Generously spiced with past and literary anecdotes, this undisputed classic of fantastic gastronomic writing discusses all the major food categories and has become customary as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.Amazon.com Review
What makes white meat white? Does searing really seal in flavor? Why is it that fruits ripen but vegetables don’t? These and additional food mysteries are conclusively solved in Harold McGee’s On Food and Cooking: The Science and Lore of the Kitchen. A unique mix of culinary lore, food history, and scientific investigation, McGee’s compellingly readable book explores every aspect of the food we eat: where it comes from, what it’s made of, and how and why it behaves as it does when we bake, broil, steam, or otherwise ready it for the table. In addition to chapters on foods such as eggs, fruit, meat, and dairy products, McGee investigates wine, beer, and distilled liquors (the first alcoholic beverage was probably produced 10,000 years ago when some honey was forgotten); food additives (adulterated food has permanently been with us); and digestion and sensation (most of our food aversions are learned by taste-hard in childhood), among additional topics. A section on nutrition reveals, among much else, that Americans have permanently been prey to food faddism. The book concludes with an simple-to-know investigation of the basic food molecules–water, carbohydrates, proteins, and fats and oils–and a discussion of cooking methods and utensil materials. There’s a lively chemistry primer guaranteed to make clear and enjoyable what was probably less so in the classroom. With more than 200 illustrations, including extraordinary photos of cellular food anatomy, the book will delight anyone who cooks or enjoys food. –Arthur Boehm
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I wanted a recipe book and this one is theory book. It’d be fantastic to include a better description of the book in order to don’t have mistakes like me.
Reader’s Rating: 1 / 5
Obviously Mr. McGee falls squarely into the camp of an out of touch evolutionist. He has fine points to make regarding food, but through food anthropology he espouses the mantra that we humans are nothing more than “animals.” It is unfortunate that such a mind as this would take his knowledge of food history and in the face of insurmountable evidence to the contrary, aver that we are all accidents of scenery. Furthermore, Mr. McGee makes points referencing Biblical history, yet utilizes the dating abbreviation of BCE (Before Common Era vs. simply Before Christ) and CE (Common Era vs. the Latin AD – Anno Domini, The Year Of Our Lord) that denies Biblical history as the turning point of our calendar. Obviously in Mr. McGee’s mind the Bible is only useful when it validates his past timeline.
Mr. McGee should have spared us his political viewpoints and simply all ears on the facts. Readers should learn from the facts and snub Mr. McGee’s personal views. Please take a grain of salt with any rationale that Mr. McGee offers regarding past epochs.
Reader’s Rating: 3 / 5
This book is much more about science than cooking. The content is much more technical than most readers will desire (as with, the discussion of the molecular structure of milk in its various states).
Reader’s Rating: 1 / 5
I wish that this book would be delivered, it’s been over a month. I am not at all tickled with the source from where it was bought.
Reader’s Rating: 1 / 5
This book was bought as a gift for my daughter. I do not have any knowledge of the book to review or comment about it. She requested it for Christmas.
Reader’s Rating: 5 / 5