On Food And Cooking: The Science And Lore Of The Kitchen (Paperback)

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On Food And Cooking: The Science And Lore Of The Kitchen By Harold McGee Cover Image
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Staff Reviews

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

Product Details
ISBN: 9789868508842
ISBN-10: 9868508843
Publisher: Da Jia Chu Ban She
Publication Date: September 1st, 2009
Pages: 368
Language: Chinese