|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 p|
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.
|Number Of Pages||896 pages|
|LC Classification Number||TX651.M27 2004|
|Table Of Content|
|Table Of Content||Contents AcknowledgmentsIntroduction: Cooking and Science, 1984 and 2004Chapter 1 Milk and Dairy ProductsChapter 2 EggsChapter 3 MeatChapter 4 Fish and ShellfishChapter 5 Edible Plants: An Introduction to Fruits and Vegetables, Herbs and SpicesChapter 6 A Survey of Common VegetablesChapter 7 A Survey of Common FruitsChapter 8 Flavorings from Plants: Herbs and Spices, Tea and CoffeeChapter 9 Seeds: Grains, Legumes, and NutsChapter 10 Cereal Doughs and Batters: Bread, Cakes, Pastry, PastaChapter 11 SaucesChapter 12 Sugars, Chocolate, and ConfectioneryChapter 13 Wine, Beer, and Distilled SpiritsChapter 14 Cooking Methods and Utensil MaterialsChapter 15 The Four Basic Food MoleculesAppendix: A Chemistry PrimerSelected ReferencesIndex|
|" On Food and Cooking is the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home." - Cheryl Mendelson, author of Home Comforts: The Art and Science of Keeping House|
"A must-have resource for any student of the stove, On Food and Cooking synthesizes details from a wide variety of scientific disciplines and gastronomic traditions, sparking the reader's culinary imagination with every turn of the page. Harold McGee possesses that most rare combination: a scientist's skill and a cook's heart." -Rick Bayless, author of Rick Bayless's Mexican Kitchen and Mexico One Plate at a Time
"Harold McGee changed our lives with his original On Food and Cooking. While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible. On Food and Cooking is unique, engrossing reading and a major contribution to great culinary literature." -Shirley O. Corriher, author of CookWise
"Harold McGee's book is simply a monumental journey merging food and science...and a marvelous read." - Paula Wolfert, author of Mediterranean Cooking
"Having the pleasure of working with Harold McGee at The French Laundry kitchen was a dream come true. On Food and Cooking continues to be the most accurate source of information for generations of chefs. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry. His books are the most worn and dog-eared of my entire collection."-Thomas Keller, chef-owner of The French Laundry and Per Se
"I have used Harold McGee's On Food and Cooking for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf." - Jacques P�pin, author of Jacques and Julia Cooking at Home and The Apprentice: My Life in the Kitchen
"I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, On Food and Cooking. ..Simply put, it is the Rosetta stone of the culinary world...McGee flipped on the science switch, and suddenly there was light. Whereas Julia Child taught "how," McGee explains 'why.'"- Alton Brown, Time
"McGee's immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy. I constantly refer to On Food and Cooking and I am thrilled there's more yet to learn from the master of food and science. This book covers topics I have never ever heard of in a comprehensive end all way." - Mario Batali, chef-owner of Babbo and Otto
"Nothing could be more welcome than a revised and expanded verison of Harold McGee's On Food and Cooking . This big, immensely important work, with its breathtaking scope, is the basic resource for anyone who wants to understand the way we grow our food, harvest it, store it, cook it, consume, smell, taste, and even digest it. McGee's sceintific writing is intelligent, lucid, and always to the point -- helping both professionals and serious home cooks understand what happens when they work with food, enabling them to be more enlightened shoppers, cooks, and even eaters. The first edition of On Food and Cooking has been the best selling book in the history of our bookstore. A newer and larger On Food and Cooking is a gift to all who want to know how food works." - Nach Waxman, Owner, Kitchen Arts & Letters
"Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee'sOn Food and Cookingis the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward."-Charlie Trotter, chef-owner of Charlie Trotter's
Bobby Flay, chef-co-owner of Mesa Grill and Bolo and author ofBobby Flay's Boy Gets GrillHarold McGee has once again done the work and research for us all. Any culinary question is now easily answered inOn Food and Cooking.It's virtually the 'tell me why' for adults in the kitchen.
Cheryl Mendelson, author ofHome Comforts: The Art and Science of Keeping HouseOn Food and Cookingis the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home.
Daniel Boulud, chef-owner of Daniel and Cafe BouludI don't think that Harold McGee missed a single detail in this absolutely fascinating anthology of the hows, whys, and wherefores of cooking. This book is a treasure trove of useful facts and unusual information and a must for every cook who possesses an inquiring mind.
Ethan Beckerauthor ofJoy of CookingA truly engaging blend of the science and history of food, with thousands of tips for culinary success.
Jacques Pepin, author ofJacques and Julia Cooking at HomeandThe Apprentice: My Life in the KitchenI have used Harold McGee'sOn Food and Cookingfor the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf.
Madeleine Kammanauthor ofThe Making of A CookWithout a doubt, the best existing documentation of the very important and oh so fascinating role played by science in our kitchens and in human nutrition.
Mario Batali, chef-owner of Babbo and OttoMcGee's immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy. I constantly refer to On Food and Cooking and I am thrilled there's more yet to learn from the master of food and science. This book covers topics I have never ever heard of in a comprehensive end all way.
Rose Levy Beranbaum, author ofThe Pie and Pastry BibleIn his past two tomes Hal McGee's profound scientific knowledge, fueled by intensely focused curiosity, gave us the tools to create new recipes. In this masterful revision he has gone beyond the specifics of how ingredients work to the very nature of the ingredient itself, inspiring us to still greater culinary heights. McGee is indeed our philosopher king of cooking.
Shirley O. Corriherauthor ofCookWiseHarold McGee changed our lives with his originalOn Food and Cooking.While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible.On Food and Cookingis unique, engrossing reading and a major contribution to great culinary literature.
Susan Feniger and Mary Sue Milliken, chefs-owners Border Grills and Ciudad RestaurantWe've been referring to Harold McGee's treasure,On Food and Cooking,since we were prep cooks decades ago and it's recommended reading for anyone who comes to work in our kitchens. We're thrilled to have this update packed with even more 'aha' moments.