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On Food and Cooking
896 pages, 2004
health & fitness
316 books
science & nature
1064 booksFor its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy."
Though other books have 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.
In 'On Food and Cooking', Harold Mcgee takes you on a journey to explore the science behind your favorite dishes. He breaks down the chemistry of cooking in a way that's easy to understand, making you see your kitchen in a whole new light.
Mcgee doesn't just stop at the science, he also digs into the history of food. He takes a look at how our ancestors cooked and how those methods have evolved over time. It's a fascinating look into the past that will make you appreciate your modern kitchen even more.
Harold Mcgee also explores the cultural aspects of food. He shows how different cuisines have been shaped by their unique histories and environments. This book will make you see your favorite international dishes in a whole new way.
Mcgee's book isn't just about theory, it's also packed with practical cooking tips. He explains why certain techniques work and how to get the best results in your own kitchen. You'll find yourself reaching for this book again and again as you cook.
In 'On Food and Cooking', you'll also learn about the art of tasting. Mcgee explains how our senses work together to experience food, and how you can enhance your own tasting skills. After reading this book, every meal will be an adventure.
Quotes 4
Harold McGee's On Food and Cooking is a kitchen classic. Through its enlightening pages, novices and professionals alike can learn the science behind their culinary creations.
Julia Child - American Chef, AuthorMcGee's On Food and Cooking is an absolute must-have for anyone interested in the science of food. It's a treasure trove of knowledge that will enhance your culinary skills.
Heston Blumenthal - British Celebrity ChefOn Food and Cooking by Harold McGee is a book that every cook should read. It's not just a cookbook, it's a comprehensive guide to understanding food and cooking on a deeper level.
Alton Brown - TV Personality, ChefHarold McGee's On Food and Cooking is a masterpiece. It's a book that every chef should have in their library, as it provides a deep understanding of the science behind cooking.
Ferran Adrià - Spanish Chef