|Author:||McGee, Harold J.|
|Publisher:||Simon & Schuster|
|Publish Date:||Nov 2004|
|Number of Pages:||884|
|Shipping Weight (in pounds):||2.95|
|Product in Inches (L x W x H):||6.7 x 1.8 x 9.3|
|Introduction: Cooking and Science, 1984 and 2004||p. 1|
|Milk and Dairy Products||p. 7|
|Fish and Shellfish||p. 179|
|Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices||p. 243|
|A Survey of Common Vegetables||p. 300|
|A Survey of Common Fruits||p. 350|
|Flavorings from Plants: Herbs and Spices, Tea and Coffee||p. 385|
|Seeds: Grains, Legumes, and Nuts||p. 451|
|Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta||p. 515|
|Sugars, Chocolate, and Confectionery||p. 645|
|Wine, Beer, and Distilled Spirits||p. 713|
|Cooking Methods and Utensil Materials||p. 777|
|The Four Basic Food Molecules||p. 792|
|A Chemistry Primer||p. 811|
|Selected References||p. 819|
In this long-awaited revision of his classic On Food and Cooking (1984), McGee has incorporated current information and covers a greater range of ingredients and how they can be prepared to develop their diverse flavors. To McGee, learning about the chemistry of foods encourages cooks to rely less on recipes and more on their own understanding of what happens to food in the skillet or the freezer. Ultimately, he believes, cooks become more confident and creative.
Whether that is their goal or not, serious home cooks and professionals will repeatedly turn to this unique resource for technical details and in-depth information on everything from storing olive oils to the molecular composition of fruits. Beginning cooks who want just a smattering of food science can use Alton Brown's I'm Just Here for the Food: Food+Heat=Cooking for its basic techniques and recipes. This new edition will be in demand for years to come and should be purchased by larger public and academic libraries to give their cookery collections currency and depth.
-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA
(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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 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.
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.
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