Search For Books - By Author, Title Or Keyword
On Food And Cooking: The Science And Lore Of The Kitchen (Paperback)
This is my favorite book about food.
Most cookbooks use a familiar formula -- a mouthwatering, full-color image, followed by a recipe detailing the whats and hows of the preparation. McGee's landmark, comprehensive reference book opts for a different approach. In fact, there aren't any recipes at all in On Food and Cooking's nearly 900 pages.
Instead, McGee focuses on the deeper questions of cooking and baking -- not simply, how much flour do I add?, but rather, what is the role of flour (or other starches) in thickening a sauce? What is happening on a molecular level, and at what temperature? Why are some starches different than others, and which ones are best for which applications?
At every turn, McGee uses science, history, and a lifelong passion for food to answer all of these questions and thousands more. While this is not a book you'll read in one sitting, it is an indispensable reference for any science-minded cook, unparalleled in both depth and scope. I reach for it regularly, and always find everything I wanted to know and more.— Matt, Longfellow Books