On Food and Cooking

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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 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 qualityThe 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. New Read [ On Food and Cooking ] By [ Harold McGee ] For Kindle ePUB or eBook – kino-fada.fr 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 Fascinating McGee 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 usef This book is endles...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...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 bitof the Why This friend suggeste 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 bitof 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, andencyclopediac 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 technique 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 historica...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 a...I think I am going to be currently reading this for a very very long time Its 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 dont 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 ver 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... 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 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 someon...At 25, it s ratherpalatable pun intended than Modernist Cuisine s 675, and was referenced in the same New Yorker article According to GnuCash, I spentmoney last year on cigarettes than groceries changing that seems a noble enough objective I ll likely start by stocking ...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 sheepish.This is definitely a reference book to be laid open on a table and lovingly dipped into by an enquiring mind Not held open in the hands too heavy However, I ll keep my much smaller copy of the 1st edition, because I want ...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 book.This is NOT a cookbook it s a guide to food, a dynamic explanation about where your food comes from, the science behind how it cooks blends rises and how preparation techniques 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 s It would be a stretch to say t...This is a truly epic book It covers food from every relevant angle gastronomically, biologically, chemically, historically, culturally It s exhaustive and, as a result, can be exhausting sometimes It took a month of fairly regular reading to finish, and I skipped some parts But if you read this book from cover to cover, you probably should skip some of it, too It covers so many aspects of nourishment that while you re basically guaranteed to find parts that are interesting or intriguing to This is a truly epic book It covers food from every relevant angle gastronomically, biologically, chemically, historically, culturally It s exhaustive and, as a result, can be exhausting sometimes It took a month of fairly regular reading to finish, and I skipped some parts But if you read this book from cover to cover, you probably should skip some of it, too It covers so many aspects of nourishment that while you re basically guaranteed to find parts that are interesting or intriguing to you, you re also likely to run into parts that don t grip y...

On Food and Cooking
  • English
  • 08 December 2017
  • Hardcover
  • 896 pages
  • 0684800012
  • Harold McGee
  • On Food and Cooking