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

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On Food and Cooking is unique, engrossing reading and a major contribution to great culinary literature. This friend suggested that I hunt down something on the topic that approached things from a scientific perspective, and while looking I stumbled upon McGee. There are handy little science class diagrams which help clarify and text boxes containing recipes, lore and writing hundreds of years old.He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. But super interesting to dip into if, for example, you want to know how caramelization works, what the difference is between the fermentation of sake and beer, or how the compositions of cow, human, and whale milk compare.

According to GnuCash, I spent more money last year on cigarettes than groceries; changing that seems a noble enough objective. Harold McGee's On Food and Cooking is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward. But, fear not if you don’t have a science back ground: the book is so well written that this is not important: just stick with it. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.This is a reference book to be consulted often -- but I read it cover to cover, and enjoyed it lots. 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. Plants as common as cabbage, lima beans, potatoes and lettuce have had some of their old wild, natural toxicity bred out of them. I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, On Food and Cooking. 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.

Practical information, like how to tell stale eggs from fresh, is liberally sprinkled amid the science and anecdotes.While discussing each subject, McGee does not limit himself to the physical properties of the food at hand, or even how to prepare it. Ein gutes und umfangreiches Buch über alles essbare, wissenschaftlich angehaucht mit teils geschichtlichen Aspekten. Any time you want to know what you're actually doing when you're in the kitchen, this will spell it out for you. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. 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.