On Food and Cooking: The Science and Lore of the Kitchen - Harold McGee (.mobi)
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DetailFor its twentieth anniversary, Harold McGee 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 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.About the AuthorHarold 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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Customer Reviews
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Great in depth scientific approach to making great food
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Informative
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Incredible detail for the scientific cook!
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Will Make You A Better Chef!
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be ready for information overload
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Harold Rocks!
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Great book
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Definitive and Rational Guide for those who love things like America's Test Kitchen or Alton's Food Science
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Great book
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A Great Read!
