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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

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McGee on Food and Cooking

An Encyclopedia of Kitchen Science, History and Culture

By Harold McGee

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Format: Hardback, 896 pages
Other Information: 200 line illustrations
Published In: United Kingdom, 08 November 2004
McGee On Food And Cooking is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGee On Food And Cooking renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages. Harold McGee's original On Food And Cooking was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decade

About the Author

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

Promotional Information

Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book

Reviews

'It answers every culinary question... This is the definitive, heavyweight reference book for the keen cook.' -- Spectator 'There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece.' -- Paul Levy, TLS 'Dazzling informative... McGee is the father of modern food science and by far the most enjoyable writer to read on the subject.' -- Bee Wilson, Sunday Telegraph 'if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition.' -- Christopher Hirst, Independent 'He has made the jump from mere author to timeless authority ! the book is quite remarkable in its depth, breadth and clarity.' -- Observer

EAN: 9780340831496
ISBN: 0340831499
Publisher: Hodder & Stoughton Ltd
Dimensions: 24 x 16 x 6 centimetres (1.38 kg)
Age Range: 15+ years
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Reviews

4 of 5 Stars! '

I was eagerly anticipating this book ever since reading the reviews of the first edition. Since its arrival, I've not been disappointed. The first thing you notice about the book is its sheer size - it's enormous. It quickly became apparent that this was not a book to be read from start to finish - it was going to be a reference book.
And so it is turning out. It's great fun to dive in at random, and just read all about the topic at that point. I guarantee there will be numerous things you never knew, and some things that you did know, explained in more detail than you would have thought possible. Initially, some of this level of detail might seem unnecessary, but when taken in the context of the whole section it all makes perfect sense, and enhances the overall understanding of the subject.

 
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