Who Would Like This Book:
If you've ever wondered why bread rises, why cheese molds, or what makes an egg turn green while cooking, Harold McGee's deep dive into the science and history of food will have you hooked. This book is perfect for food nerds, curious home cooks, professional chefs, and even science buffs who like their chemistry served with a dash of culinary lore. With fascinating facts, clear explanations, and a friendly tone, it's as much fun to browse as it is to consult for specific kitchen mysteries.
Who May Not Like This Book:
Those looking for a straightforward cookbook with recipes or people who want quick, easy kitchen answers might find themselves overwhelmed by the dense, textbook-style information. The level of scientific detail and sheer volume can be daunting for the casual reader - or anyone just hoping to whip up dinner fast. It's not a light read, and some might find the encyclopedic style and historical asides a bit dry if they're after instant gratification.
About:
'On Food and Cooking: The Science and Lore of the Kitchen' by Harold McGee is an extensive reference book that delves into the science, history, and sociology of food and cooking. The book explores a wide range of topics, from the chemistry of ingredients to the physics of cooking techniques, providing detailed explanations and fascinating insights into the world of culinary arts. McGee's writing style combines scientific explanations with historical anecdotes and practical information, making the book both educational and enjoyable to read for anyone interested in food and cooking.
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From The Publisher:
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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.
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." Though other books have 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.
· 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.
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On Food and Cooking: The Science and Lore of the Kitchen?
About the Author:
Harold McGee is a world-renowned authority on the science of food and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He has been named food writer of the year by Bon Appétit magazine and to the Time 100, an annual list of the world's most influential people. He lives in San Francisco.
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