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Download # On Food and Cooking: The Science and Lore of the Kitchen PDF by # Harold McGee eBook or Kindle ePUB Online free. On Food and Cooking: The Science and Lore of the Kitchen but is more like a textbook that might be used in a class As a scientist myself, and as someone else enjoys cooking, this book has a special place in my heart. It has an insightful dabbling of history, science, and the culinary arts that make reading this a true please. Make no mistake, this is not a cookbook, but is more like a textbook that might be used in a class titled "Intro to Cooking." It is a history and scientific approach to cooking. There is chemistry, biology, and physics in here, s
| Title | : | On Food and Cooking: The Science and Lore of the Kitchen |
| Author | : | |
| Rating | : | 4.32 (707 Votes) |
| Asin | : | 0684800012 |
| Format Type | : | paperback |
| Number of Pages | : | 896 Pages |
| Publish Date | : | 2017-04-11 |
| Language | : | English |
McGee's conversational style—rich with exclamation points and everyday examples—allows him to explain complex chemical reactions, like caramelization, without dumbing them down. Odd synergies appear, like the creation of fruity esters in dry-cured ham—the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. From Publishers Weekly Starred Review. . Though several cookbooks have begun to answer the questions of why certain foods go well together, McG
but is more like a textbook that might be used in a class As a scientist myself, and as someone else enjoys cooking, this book has a special place in my heart. It has an insightful dabbling of history, science, and the culinary arts that make reading this a true please. Make no mistake, this is not a cookbook, but is more like a textbook that might be used in a class titled "Intro to Cooking." It is a history and scientific approach to cooking. There is chemistry, biology, and physics in here, sprinkled with a dash of history and a pinch of fun. If you go into this expecting a traditional cookbook you will be disappointed, but if you understand that you're buying a textbook here, you'll r. "The Best!" according to B. Bridges. I purchased this book for a course I took last semester. It is incredibly interesting. It's packed with information, but it never delivers it in a dull way. I find myself learning new things all the time as I peek into this book, and it has improved my confidence in the kitchen, as I have a better understanding of "WHY" things do what they do, or foods react to certain things, or change at certain temperatures, etc.Great book that I return to again and again. The layout is excellent, and well organized. The index is stellar. This isn't the first effort or edition, and thus it is honed to precision, and delivers facts in an engaging. An Excellent and Readable Kitchen Reference If you have any interest in the whys and hows of preparing food this is the book to buy. This isn't a cookbook or a book on technique, but rather a comprehensive but readable reference book on the underlying chemistry and history of food products. I often reach for On Food and Cooking when I've had a problem with something I tried to prepare, or when I'm just interested in better understanding what I am doing. If you are the kind of person who wants to understand what you are doing and why you are doing it then you will find yourself going to this book again and again.
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.On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. Harold McGee's On Food and Cooking is a kitchen classic. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. 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 tr
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