On Food and Cooking: The Science and Lore of the Kitchen Read Online Free - 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.
Among the major themes addressed throughout this 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.
|Title||:||On Food and Cooking: The Science and Lore of the Kitchen|
|Number of Pages||:||896 pages|
September 25, 2007
This book is endlessly fascinating. Interesting tidbits McGee's has taught me: raw pineapple will curdle milk, but cooked pineapple will not. Some of our fellow humans will be repulsed by cheese because of an instinctual reaction to fermented foods. See? Fascinating!
McGee's contains necessary inf...
April 04, 2008
Before there was Alton Brown, there was Harold McGee. This is a smart, dazzling, fabulously eclectic collection of information about what we eat. From Plato’s views on cooking to electron micrographs of cheese to a description of how eggs form in a chicken’s body to the history of beer and chocol...
July 27, 2007
Once upon a time, I was expressing my frustration with books on cooking to a chemist friend -- primarily that most books on cooking treat cooking as this magical art. They presume lots of knowledge on the part of the reader and they give directions that theoretically make the food what it's suppo...
December 13, 2007
This is an invaluable resource when your kids ask "does THIS cheese have mold in it" or "why does it all stick together if you cook it too long" or when you want to know what makes espresso different from coffee. Is is not about cooking, but about why and how cooking works, about where the flavor...
January 27, 2011
I think I am going to be currently reading this for a very very long time. Its 800 pages, small print, massive index (essential) and bibliography. Human imagination and cultural complexity regarding food being as it is, not even 800 pages will be enough, so I dont think it has EVERYTHING on food...
May 21, 2012
On Food and Cooking is one of those few books that I can drop on a table, let it fall open to any page, and read for the next hour.
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 histo...
August 17, 2016
At $25, it's rather more palatable (pun intended!) than Modernist Cuisine's $675, and was referenced in the same New Yorker article. According to GnuCash, I spent more money last year on cigarettes than groceries; changing that seems a noble enough objective. I'll likely start by stocking pepper....
February 04, 2015
The 2nd edition. Concentrated knowledge; yet NOT written in impenetrable ‘academicalese.’ McGee's ability to amass, sort, analyse, and order an enormous amount of relevant information is awesomely impressive. He makes the average PhD. thesis look sheepish.
This is definitely a reference book to be...
July 11, 2010
It would be a stretch to say that I am a cook or a 'foodie', but I imagine that every culinary master in America must own this book.
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 preparat...
July 21, 2012
This is a truly epic book. It covers food from every relevant angle: gastronomically, biologically, chemically, historically, culturally. It's exhaustive and, as a result, can be exhausting sometimes. It took a month of fairly regular reading to finish, and I skipped some parts. But if you read t...