Description
Book Synopsis: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
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.
Details
Discover the secrets behind the flavors and techniques that turn ordinary ingredients into extraordinary dishes with On Food and Cooking: The Science and Lore of the Kitchen. This kitchen classic, hailed by Time magazine as a "minor masterpiece," has been the go-to resource for food lovers and professional chefs for over 35 years.
With a fully revised and updated edition, acclaimed food writer Harold McGee takes you on a mouthwatering journey through the science and history of food. In this new edition, McGee has expanded the text by two-thirds and added more than 100 captivating illustrations, making it even more compelling and insightful than before.
On Food and Cooking is not just a book about recipes; it's a revelation about the origins of our favorite foods and the alchemy that happens in the kitchen. Dive into the captivating world of "molecular gastronomy" and explore how cooking techniques have evolved over time. McGee seamlessly blends scientific explanations with the rich historical context of culinary traditions.
Whether you're a seasoned chef or a curious home cook, On Food and Cooking will empower you to make the best culinary decisions. Learn about the various methods of food production and how they influence taste and quality. Discover the secrets to selecting the finest ingredients and preparing them to perfection.
Delve into the intricate science behind flavors and the pleasure they bring to our taste buds. McGee's in-depth knowledge of the health benefits and risks of foods will enlighten you on your culinary journey and help you make informed choices for a healthier lifestyle.
No other book comes close to the accuracy, clarity, and thoroughness of On Food and Cooking. Its blend of scientific expertise and culinary history is unmatched. Whether you're a passionate cook, a food enthusiast, or simply someone who loves to eat, this invaluable compendium of knowledge will entertain, enlighten, and inspire you.
Don't miss out on this essential guide to the wonders of the kitchen. Experience the pleasure of understanding food at a whole new level. Get your copy of On Food and Cooking now!
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