false 946143 <![CDATA[On Food and Cooking]]> http://photo.goodreads.com/books/1179695798m/946143.jpg http://photo.goodreads.com/books/1179695798s/946143.jpg On Food and Cooking: The Science and Lore of the Kitchen. A unique mix of culinary lore, food history, and scientific investigation, McGee's compellingly readable book explores every aspect of the food we eat: where it comes from, what it's made of, and how and why it behaves as it does when we bake, broil, steam, or otherwise ready it for the table. In addition to chapters on foods such as eggs, fruit, meat, and dairy products, McGee investigates wine, beer, and distilled liquors (the first alcoholic beverage was probably produced 10,000 years ago when some honey was forgotten); food additives (adulterated food has always been with us); and digestion and sensation (most of our food aversions are learned by taste-testing in childhood), among other topics. A section on nutrition reveals, among much else, that Americans have always been prey to food faddism. The book concludes with an easy-to-understand investigation of the basic food molecules--water, carbohydrates, proteins, and fats and oils--and a discussion of cooking methods and utensil materials. There's a lively chemistry primer guaranteed to make clear and enjoyable what was probably less so in the classroom. With more than 200 illustrations, including extraordinary photos of cellular food anatomy, the book will delight anyone who cooks or enjoys food. --Arthur Boehm]]> 101255 13 1164036 16 11 1984 On Food and Cooking: The Science and Lore of the Kitchen total:815|5:590|4:170|3:48|2:4|1:3| 815 3785 1639 187 58484 4.62 846 189 6048322 371367 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 781 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 5 false Wed Sep 26 07:31:56 -0700 2007 Tue Sep 11 11:09:27 -0700 2007 Thu Dec 17 10:04:44 -0800 2009
McGee's contains nece...more...]]> 3661967 134021 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 4 4 false Sat Jan 01 00:00:00 -0800 2005 Fri Jul 27 12:26:42 -0700 2007 Thu Dec 17 02:26:57 -0800 2009 more...]]> 20575917 747169 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 4 4 false Sat May 24 00:00:00 -0700 2008 Sun Apr 20 09:31:09 -0700 2008 Sun Sep 07 09:35:40 -0700 2008 more...]]> 19441000 1054431 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 3 false Fri Apr 04 08:40:18 -0700 2008 Fri Apr 04 08:45:40 -0700 2008 more...]]> 10398082 350823 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 2 false Mon Jan 01 00:00:00 -0800 2007 Thu Dec 13 19:13:10 -0800 2007 Thu Dec 13 19:18:52 -0800 2007 more...]]> 60054935 1837175 946143 0684843285 9780684843285 2 <![CDATA[On Food and Cooking]]> http://photo.goodreads.com/books/1179695798m/946143.jpg http://photo.goodreads.com/books/1179695798s/946143.jpg http://www.goodreads.com/book/show/946143.On_Food_and_Cooking 4.53 17 On Food and Cooking: The Science and Lore of the Kitchen. A unique mix of culinary lore, food history, and scientific investigation, McGee's compellingly readable book explores every aspect of the food we eat: where it comes from, what it's made of, and how and why it behaves as it does when we bake, broil, steam, or otherwise ready it for the table. In addition to chapters on foods such as eggs, fruit, meat, and dairy products, McGee investigates wine, beer, and distilled liquors (the first alcoholic beverage was probably produced 10,000 years ago when some honey was forgotten); food additives (adulterated food has always been with us); and digestion and sensation (most of our food aversions are learned by taste-testing in childhood), among other topics. A section on nutrition reveals, among much else, that Americans have always been prey to food faddism. The book concludes with an easy-to-understand investigation of the basic food molecules--water, carbohydrates, proteins, and fats and oils--and a discussion of cooking methods and utensil materials. There's a lively chemistry primer guaranteed to make clear and enjoyable what was probably less so in the classroom. With more than 200 illustrations, including extraordinary photos of cellular food anatomy, the book will delight anyone who cooks or enjoys food. --Arthur Boehm]]> 1984 4 0 false Thu Feb 01 00:00:00 -0800 2001 Wed Jun 17 11:46:21 -0700 2009 Wed Jun 17 11:59:16 -0700 2009 numerous times more...]]> 77529072 2935034 408842 0340831499 9780340831496 1 <![CDATA[McGee on Food and Cooking]]> http://photo.goodreads.com/books/1174504375m/408842.jpg http://photo.goodreads.com/books/1174504375s/408842.jpg http://www.goodreads.com/book/show/408842.McGee_on_Food_and_Cooking 5.00 4 On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.]]> 1984 5 0 false Sun Mar 01 00:00:00 -0800 2009 Thu Nov 12 04:43:10 -0800 2009 Sat Nov 28 03:14:42 -0800 2009 more...]]> 39077371 1339694 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 0 false Mon Dec 01 19:54:54 -0800 2008 Mon Dec 01 20:04:37 -0800 2008 more...]]> 48312797 2090066 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 4 0 false Sat Dec 01 00:00:00 -0800 2007 Thu Mar 05 08:07:13 -0800 2009 Thu Mar 05 08:07:13 -0800 2009
If you want to get yourself immersed in page after page of more data tables about milk density than you thought could possi...more...]]> 41861840 1718283 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 0 false Sun Jan 04 13:09:42 -0800 2009 Sun Jan 04 13:12:31 -0800 2009 more...]]> 47144845 1901145 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 0 false Sun Feb 22 09:15:44 -0800 2009 Sun Feb 22 09:20:07 -0800 2009 more...]]> 61661831 48148 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 0 false Sun Feb 04 00:00:00 -0800 2007 Tue Jun 30 13:45:22 -0700 2009 Tue Jun 30 13:47:33 -0700 2009 more...]]> 54751687 1435591 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 4 0 false Sat May 02 21:21:47 -0700 2009 Sat May 02 21:24:46 -0700 2009 more...]]> 71253831 2624078 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 0 false Mon Sep 14 21:46:55 -0700 2009 Mon Sep 14 21:53:42 -0700 2009 28010847 276487 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 0 false Mon Dec 01 00:00:00 -0800 2008 Tue Jul 22 19:15:11 -0700 2008 Fri Jan 23 06:27:03 -0800 2009 more...]]> 34121340 255556 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 0 false Mon Sep 29 00:00:00 -0700 2008 Mon Sep 29 09:18:40 -0700 2008 Mon Sep 29 09:23:32 -0700 2008
I'm not yet in the habit of pulling it out before I cook, but I've begun pulling it out to understand what happened in what I just cooked. It's split into sections, each describing an aspect of cooking. Each ...more...]]> 66354807 2597505 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 0 0 false Sat Aug 01 00:00:00 -0700 2009 Wed Aug 05 17:13:26 -0700 2009 Wed Aug 05 17:15:29 -0700 2009 60314977 2436832 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 0 false Sun Mar 01 00:00:00 -0800 2009 Fri Jun 19 12:03:11 -0700 2009 Fri Jun 19 12:05:32 -0700 2009 75627246 892125 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 0 false Sat Oct 24 18:43:36 -0700 2009 Sat Oct 24 18:44:43 -0700 2009 45865657 1094613 101255 0684800012 9780684800011 183 <![CDATA[On Food and Cooking: The Science and Lore of the Kitchen]]> http://photo.goodreads.com/books/1221757331m/101255.jpg http://photo.goodreads.com/books/1221757331s/101255.jpg http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen 4.64 815 Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

]]> 1984 5 0 false Mon Jan 01 00:00:00 -0800 2007 Mon Feb 09 15:42:46 -0800 2009 Tue Feb 10 08:24:30 -0800 2009 8 http://www.goodreads.com/book_link/follow/8?book_id=946143