Harold McGee S On Food And Cooking Is A Kitchen Classic Hailed By Time Magazine As A Minor Masterpiece When It First Appeared In 1984, On Food And Cooking Is The Bible To Which Food Lovers And Professional Chefs Worldwide Turn 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 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 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 QualityThe Great Diversity Of Methods By Which People In Different Places And Times Have Prepared The Same IngredientsTips For Selecting The Best Ingredients And Preparing Them SuccessfullyThe Particular Substances That Give Foods Their Flavors And That Give Us PleasureOur 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.
Harold James McGee is an American author who writes about the chemistry and history of food science and cooking He is best known for his seminal book On Food and Cooking The Science and Lore of the Kitchen initially published in 1984 and revised in 2004.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
- 896 pages
- On Food and Cooking: The Science and Lore of the Kitchen
- Harold McGee
- 07 February 2017 Harold McGee