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

Author: McGee, Harold

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Product Overview

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


Publisher Simon & Schuster
Mfg Part# 9780684800011
SKU 36410716
Format Hardcover
ISBN10 0684800012
Release Date 11/1/2004
Dimensions (in Inches) 9.25H x 7L x 1.75T
"...McGee has taken his slightly outdated volume and turned it into a stunning masterpiece....Almost every single page of this edition has been rewritten, but the book retains the same light touch as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."
From the Publisher
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.
Product Attributes
eBooks Kobo
Book Format Hardcover
Number of Pages 0884
Publisher Scribner Book Company

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