THANKS MUCH FOR READING!Read full review. "-Shirley O. Corriher, author of CookWise, Cheryl Mendelson, author ofHome Comforts: The Art and Science of Keeping HouseOn Food and Cookingis the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the … It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. It has an incredible depth of information about pretty much everything related to food. If you want a better, deeper understanding of foods, this is the book for you. "Sour cream is essentially a leaner, firmer, less versatile version of creme fraiche. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- Top picked items. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. "I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, On Food and Cooking...Simply put, it is the Rosetta stone of the culinary world...McGee flipped on the science switch, and suddenly there was light. He has been named food writer of the year by Bon Appétit magazine and to the Time 100, an annual list of the world’s most influential people. Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- Best Selling in Nonfiction. "Prevention of bacterial infection begins with the well warranted assumption that all meat has been contaminated with at least some disease bacteria." A few random quotes from the book to give you an idea: Copyright © 2020 Apple Inc. All rights reserved. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. I noticed a few chopped up chapters, broken tables and other formatting issues. Offer redeemable at Simon & Schuster's ebook fulfillment partner. -Shirley O. Corriher, author of CookWise, "Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Referred to as "the place to research all your difficult questions" in the food domain, *The Flavor Components in Common Herbs Trending price is based on prices over last 90 days. The content of this book is amazing. Odd synergies appear, like the creation of fruity esters in dry-cured ham the same that occur naturally in melons! But thanks to their protective cuticle, shrimp can remain edible for as much as 14 days" Although it is lengthy, because he covers EVERYTHING, this is definitely a Must-Have for any Foodie or budding Cook/Chef who is thirsty for knowledge and ready to take it to the next level. It turned out that On Food and Cooking was riding a rising wave of general interest in food, a wave that grew and grew, and knocked down the barriers between science and cooking, especially in the last decade. "Prevention of bacterial infection begins with the well warranted assumption that all meat has been contaminated with at least some disease bacteria." ********PLEASE VOTE if HELPFUL & Easy to Read :) © 2020 Simon & Schuster, Inc. All rights reserved. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of … are what makes leavened doughs and batters light and tender." It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. First, I decided to buy this book because I wanted a more In Depth understanding of Foods, from a more "Scientific" perspective. We are given so much fascinating information about chemical components, the history and development Copyright © 1995-2020 eBay Inc. All Rights Reserved. -Thomas Keller, chef-owner of The French Laundry and Per Se, "Harold McGee's book is simply a monumental journey merging food and science...and a marvelous read." At around 20% milk fat, it contains enough protein that cooking temperatures will curdle it. Verified Purchase. Find exactly the recipe you need for any meal or occasion and rest-assured the recipe will work because it's been tested in the I wrote it to translate technical food science into cook-friendly kitchen science, something that had not yet been done in a systematic, comprehensive way. Tell us what you like and we'll recommend books you'll love. "Gas bubbles are what makes leavened doughs and batters light and tender." It is the best of its kind. It gradually became a standard reference, the book to which food lovers and professional chefs worldwide turn for an … *Milk Biology and Chemistry Go back to McGee, the source on all matters. Unless it is used to enrich a dish just before serving, then, it will give a slightly grainy appearance and texture." McGee's sceintific writing is intelligent, lucid, and always to the point -- helping both professionals and serious home cooks understand what happens when they work with food, enabling them to be more enlightened shoppers, cooks, and even eaters. Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- Save on Nonfiction, Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- You may also like. Science has found its way into the kitchen, and cooking into laboratories and factories. On Food and Cooking continues to be the most accurate source of information for generations of chefs. McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Harold McGhee has referred to many sources in the course of writing this book. 4.7 out of 5 stars based on 59 product ratings, 4.9 out of 5 stars based on 7 product ratings, 4.4 out of 5 stars based on 9 product ratings, 4.8 out of 5 stars based on 387 product ratings, 4.8 out of 5 stars based on 209 product ratings.

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