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On Food And Cooking The Science and Lore of the Kitchen (Hardcover)

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On Food And Cooking McGee, Harold/ Dorfman, Patricia (ILT)/ Greene, Justin (ILT)/ McGee, Ann (ILT) 1 of 1
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Learn more about On Food And Cooking:

Format: Hardcover
ISBN-10: 0684800012
ISBN-13: 9780684800011
Sku: 36410716
Publish Date: 11/1/2004
Sales Rank: 6612
Dimensions:  (in Inches) 9.25H x 7L x 1.75T
Pages:  884
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An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the past two decades. 50,000 first printing. *Author: McGee, Harold/ Dorfman, Patricia (ILT)/ Greene, Justin (ILT)/ McGee, Ann (ILT) *Subtitle: The Science and Lore of the Kitchen *Publication Date: 2004/11/16 *Number of Pages: 884 *Binding Type: Hardcover *Language: English *Depth: 1.75 *Width: 7.00 *Height: 9.25
From the Publisher:
An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the past two decades.
Annotation:
Harold McGee's perennially helpful and fascinating tome (nearly 1000 pages long) delves deeply into its subject from a variety of angles. He explains how to tell if a fish is fresh, what the difference is between eating raw and cooked garlic, the story of French sauces vs. English ones, why stock is called "stock," and what exactly is wasabi (and why you're not getting the real thing in the average Japanese restaurant). Ranging through foods and cooking techniques around the globe, McGee reveals their history, their science (including why certain foods taste good together), and even the literature surrounding them.

Praise

Publishers Weekly
"[A] stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy." 11/22/2004

Publishers Weekly
"...McGee has taken his slightly outdated volume and turned it into a stunning masterpiece....Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science--and produced a fascinating, charming text." 11/22/2004

Product Attributes

Product attributeeBooks:   Kobo
Product attributeBook Format:   Hardcover
Product attributeNumber of Pages:   0884
Product attributePublisher:   Scribner Book Company
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