Fee Download On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee
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On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee
Fee Download On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee
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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.
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.
- Sales Rank: #4111 in Books
- Brand: Simon & Schuster
- Published on: 2004-11-23
- Released on: 2004-11-23
- Format: .dff
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 1.80" w x 6.63" l, 3.02 pounds
- Binding: Hardcover
- 896 pages
- Used Book in Good Condition
From Publishers Weekly
Starred Review. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style—rich with exclamation points and everyday examples—allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham—the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. 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.
Copyright � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Scientific American
"In 1984, canola oil and the computer mouse and compact disc were all novelties... [and] the worlds of science and cooking were neatly compartmentalized." A lot has changed in 20 years: magazines and books now discuss the science of cooking, and culinary schools offer "experimental" courses that investigate the whys of cooking. So McGee, a writer who specializes in the chemistry of food and cooking, has completely rewritten his 1984 classic, expanding it by two thirds into a book that weighs in at almost 900 pages. He offers thorough, scientific explanations of countless topics, including why brining your turkey is not a good idea, why food wrapped in plastic often tastes like plastic, why you should never refrigerate tomatoes. And he continues to display, as one admirer said of the first edition, "a scientist's skill and a cook's heart."
Editors of Scientific American
From Booklist
*Starred Review* In the two decades since McGee's On Food and Cooking (1984) first appeared, it has reigned as the standard authority on gastronomical science, that area where science and art, technique, and aesthetics intersect. For the benefit of consumers everywhere, McGee has carefully revised and updated his magisterial achievement, adding new data from the latest scientific discoveries and reformatting the text to enhance its appeal to eyes grown accustomed to hypertext. This revised content encompasses such newly popular fruits as the Meyer lemon and the carambola. Recently marketed vegetables such as romanesco and arracacha appear. A table of descriptors for accurately categorizing aromas given off by fruits and vegetables rivals the controlled vocabulary established for wine. For the librarian, McGee provides useful, readily accessible information about individual foods, both animal and vegetable, cooking and preserving processes, and the chemistry and physics underlying them. For the armchair reader, McGee's prose style flowers into narrative text that makes every egg, every nut, every vegetable, every steak, and every spice a character in the intriguing, involving story of what we eat. Mark Knoblauch
Copyright � American Library Association. All rights reserved
Most helpful customer reviews
11 of 11 people found the following review helpful.
Great and indispensable book; needs better kindle editing
By Wei Tang Huang
I agree with all the positive comments from other reviewers. This book explains the "whys" in ways that are logical, methodical, culinarily and scientifically relevant, such that the answers simply make sense. (e.g., explaining the difference between brown and white meat physiologically first, which makes it easy to understand why cooking them optimally requires different approach / temperature / duration, etc).
However, I'm disappointed by the kindle edition:
- It has no navigable Table of Content. Yes, there's a linking ToC at the beginning of the book, but you can't access individual chapters by going through Kindle's "Go To" menu.
- The book cross-references itself by page number, which is useless in the kindle edition. I wish the references were hyperlinked to the proper locations. Alternatively, Amazon can implement the new page number feature.
- The editing for kindle needs some fine tuning. The kindle edition embeds page number directly in the text, but not always sensibly:
"... the amino-acid content and there192 fish and shellfish fore [sic] taste intensity of fish varies according to the waters they're caught in."
- The placement / flows of sidebars don't always make sense on kindle. Sometimes you'll be in a new section and then encounter a block of text that seems to referring to the content in previous or next section. I suppose this is a limitation of kindle's small screen.
0 of 0 people found the following review helpful.
but is more like a textbook that might be used in a class ...
By Stuckoverthere
As a scientist myself, and as someone else enjoys cooking, this book has a special place in my heart. It has an insightful dabbling of history, science, and the culinary arts that make reading this a true please. Make no mistake, this is not a cookbook, but is more like a textbook that might be used in a class titled "Intro to Cooking." It is a history and scientific approach to cooking. There is chemistry, biology, and physics in here, sprinkled with a dash of history and a pinch of fun. If you go into this expecting a traditional cookbook you will be disappointed, but if you understand that you're buying a textbook here, you'll really enjoy it.
0 of 0 people found the following review helpful.
The Best!
By B. Bridges
I purchased this book for a course I took last semester. It is incredibly interesting. It's packed with information, but it never delivers it in a dull way. I find myself learning new things all the time as I peek into this book, and it has improved my confidence in the kitchen, as I have a better understanding of "WHY" things do what they do, or foods react to certain things, or change at certain temperatures, etc.
Great book that I return to again and again. The layout is excellent, and well organized. The index is stellar. This isn't the first effort or edition, and thus it is honed to precision, and delivers facts in an engaging way.
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