On Food and Cooking: The Science and Lore of the Kitchen (The Science and Lore of the Kitchen #1)
On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and cham...more
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"It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science,…moreWikipedia says:
"It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture."
But I'd like to know if there are any content differences.(less)
McGee's contains necessary information that you can not get from a recipe on practically every dish and ingredient known to man. This is the kind of book that will sit next to the stove, dog-eared and grease-spattered, eternally usef ...more
This friend suggeste ...more
First thing - this is not a recipe book and it is a pretty serious book. You can use it as dictionary, using the ver ...more
As I said to someone once: you may not cook, but you probably eat. If so, this book should keep you entranced. Nearly anything you might want to know about the history, etymology, and process of gastronomy is covered in this volume, but even that is too dry a description to really explain how fun it is.
Want to know why there are so many Sugar Loaf mountains around ...more
btw, wenger, i dig your taking up of my "*-acquire*" bookshelf semantics!
This is definitely a reference book to be laid open on a table and lovingly dipped into by an enquiring mind. Not held open in the hands: too heavy. However, I’ll keep my (much smaller) copy of the 1st edition, because I want to follow how McGe ...more
This is NOT a cookbook -- it's a guide to food, a dynamic explanation about where your food comes from, the science behind how it cooks/blends/rises and how preparation techniques impact taste.
It's a book that is hard to peg, and not one that you'll read cover-to-cover in one sitting. The writing is succinct but not tedious to follow, and every chapter packs in a s ...more
I found the author's writing style to be a little too flowery, but it may just be that I am not enough of a food connoisseur to understand some of his descriptions. For example, he describes buffalo milk as being barnyardy and reminiscent of mushrooms and freshly-cut grass. Th ...more
I will never actually be done reading as I go back to it all the time.
McGee is a visiting scholar at Harvard University. His book On Food and Cooking has won numerous awards and is used widely in food science cours ...more