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
Cust********1VG
The History and Science of Food/Cooking
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So much more than a reference book.
Cust********2K4
Food science for the rest of us
Cust********KL7
For Any Type of Culinarian!
Cust********W4E
Great book
Cust********N8I
A Great Read!
Cust********17Q
Awesome information - From History to Science
Cust********QFB
Best book on food I could have ever bought. I wonder that there be any other of its caliber...
Cust********BW0
Without a doubt this book should be in everyone's collection ...
Cust********QAE
Excellent book explaining the science behind how things in the kitchen work
