On Food and Cooking: The Science and Lore of the Kitchen
Language: English
Published by Scribner (edition Updated), 2004
- Hardcover
- Used

Seller: BooksRun, Philadelphia, PA, U.S.A.BooksRun
AbeBooks seller since February 2, 2016
Condition: Used - Very good
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Add to basketItem description from seller
With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
Seller Inventory # 0684800012-11-1-29
- Title
- On Food and Cooking: The Science and Lore of the Kitchen
- Author
- McGee, Harold
- Publisher
- Scribner (edition Updated)
- Publication year
- 2004
- Condition
- Very Good
- Dust jacket
- Dust Jacket Included
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0684800012
- ISBN 13
- 9780684800011
- Edition
- Updated.
For 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.
Among the major themes addressed throughout the new edition are:
· Traditional and modern methods of food production and their influences on food quality
· The great diversity of methods by which people in different places and times have prepared the same ingredients
· Tips for selecting the best ingredients and preparing them successfully
· The particular substances that give foods their flavors, and that give us pleasure
· Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
"Synopsis" may belong to another edition of this title.
About the Author
"About the title" may belong to another edition of this title.
BooksRun
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