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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture [Hardcover]

Harold Mcgee (Author)
4.8 out of 5 stars  See all reviews (39 customer reviews)
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Book Description

Publication Date: 8 Nov 2004
McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.



McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.



Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andr? Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.

Frequently Bought Together

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture + Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of ... the Table: Perspectives on Culinary History) + The Flavour Thesaurus
Price For All Three: £42.91

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Product details

  • Hardcover: 896 pages
  • Publisher: Hodder & Stoughton (8 Nov 2004)
  • Language: English
  • ISBN-10: 0340831499
  • ISBN-13: 978-0340831496
  • Product Dimensions: 16.2 x 6.7 x 24.1 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Bestsellers Rank: 5,121 in Books (See Top 100 in Books)

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Product Description

Review

It answers every culinary question. . . This is the definitive, heavyweight reference book for the keen cook. (Spectator)

There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece. (Paul Levy, TLS)

Dazzling informative. . . . McGee is the father of modern food science and by far the most enjoyable writer to read on the subject. (Bee Wilson, Sunday Telegraph)

if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition. (Christopher Hirst, Independent)

He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth, breadth and clarity. (Observer)

From the Inside Flap

"Never before has so much information been made so approachable. For anyone remotely interested in food Harold McGee’s brilliant reworking of his original masterpiece must go down as one of the greatest cookery books ever written" Heston Blumenthal

"One of the most important books ever written about food, and one of the most enjoyable… McGee has become a godfather figure for all right-thinking chefs and food writers" Hugh Fearnley-Whittingstall

"A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food. Without a single ‘recipe’ in it, I think it’s one of the most important food books ever written" Jamie Oliver

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.8 out of 5 stars
39 reviews
4.8 out of 5 stars
Most Helpful Customer Reviews
247 of 247 people found the following review helpful
5.0 out of 5 stars Astonishing 31 Dec 2004
By P. Yale
Format:Hardcover
I was eagerly anticipating this book ever since reading the reviews of the first edition. Since its arrival, I've not been disappointed. The first thing you notice about the book is its sheer size - it's enormous. It quickly became apparent that this was not a book to be read from start to finish - it was going to be a reference book.

And so it is turning out. It's great fun to dive in at random, and just read all about the topic at that point. I guarantee there will be numerous things you never knew, and some things that you did know, explained in more detail than you would have thought possible. Initially, some of this level of detail might seem unnecessary, but when taken in the context of the whole section it all makes perfect sense, and enhances the overall understanding of the subject.

The art of beating eggwhites, for example, is described in minute detail, covering the various stages that the beaten whites pass through, together with a scientific explanation of why this happens (and why the same process does not work for egg yolks). Having the scientific background knowledge helps you understand just why things can go wrong, and hopefully avoid those problems in the future.

Incidentally, for anyone who may have purchased Heston Blumenthal's book "Family Food", it is clear that Mr Blumenthal has been strongly influenced by McGee's book. The section on the effects of temperature on meat proteins is fascinating, and is very closely paralleled in Blumenthal's devotion to low-temperature meat cooking. The two books certainly complement each other very well indeed, and would make an ideal joint-purchase.

Something else that I particularly like in McGee's book is the numerous references to professional shortcuts or tricks - not necessarily because I need to know (although some are helpful), but often because they've simply bugged me for ages! How, for example, do you cook risotto in bulk in a restaurant when it's the sort of dish that doesn't appreciate sitting around? The answer's in there, along with many others.

All in all, this book is astonishing, fascinating and nothing less than brilliant. The sheer volume and diversity of factual information packed into it is a joy. Buy it!

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59 of 59 people found the following review helpful
5.0 out of 5 stars A Scientific Cook 24 Feb 2006
By Dr. Laurence G. Measey
Format:Hardcover
Without doubt this is the book for all those who enjoy the scientific aspect of cooking. If you have ever thought why did that happen, or why do we do that? McGee on Food and Cooking has probably got the answer. But this is not just a story of what we eat and the whys and wherefores, but full of practical advice as to the nature of food, what slows spoilage and how different processing methods can either kill or enhance flavour. This is a serious book for the applied scientist in the Kitchen and should be a text which is compulsory reading in catering schools as it adds a unique dimension to culinary knowledge which can only add to gastronomic success. For the serious amateur cook they will find a host of facts competently marshalled and lucidly explained. A unique publication
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55 of 56 people found the following review helpful
5.0 out of 5 stars The answer to all culinary questions. 27 Aug 2006
By N. Wood
Format:Hardcover
An unrivalled guide to the science of cooking.

Every concievable topic is covered in detail; from the manufacture of soy sauce, to descriptions of the aromatic compounds in different herbs and spices. Why does fish smell fishy, and exactly what happens to meat when it's browned?

This is an almost overwhelming resource, and a must for anyone eager to develop their culinary understanding beyond the basic information found in most recipe books. I have been better able to control the food that I cook with a fraction of the information found within this amazing read.

An absolute must.
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Most Recent Customer Reviews
5.0 out of 5 stars Food and cooking
What a fabulous book, for those of us that want to understand the science of preparing and cooking food. It is a factual book, don't buy this if you want recipes.
Published 1 month ago by Zia Perriman
5.0 out of 5 stars First class reference
First, please note that "McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture" is the same book as "On Food And Cooking: The Science And Lore Of The... Read more
Published 4 months ago by Anthony
5.0 out of 5 stars The cook's bible
I didn't buy my copy of this fantastic book via Amazon, but what the hell!

Want to know why beans make you fart, or what happens to bread when you toast it, or what the... Read more
Published 7 months ago by CaptBirdseye
5.0 out of 5 stars spot on
awesome book, so much detail about subjects, great for understanding food prep methods. I just delve into the book when a random questions pops into my head. Read more
Published 9 months ago by big lewis the chef
2.0 out of 5 stars McGee on Food and Cooking
The book is written in the form of a scientific encyclopaedia and as such it is purely a reference book. Read more
Published 13 months ago by Andy72
5.0 out of 5 stars You MUST have this in your kitchen!
This book is amazing, not only does it give you scientific details of why certain reactions happen it explains them in such an easy to understand way that it's hard to believe you... Read more
Published 14 months ago by LB
5.0 out of 5 stars awesome
awesome - such a treasure trove of information. Textbook style - reminds me of my old biology textbooks - good that it's not dumbed down.
Published 15 months ago by Jocky
5.0 out of 5 stars The greatest book of all time
Every chef needs to own this book if you don't you're a heathen. Had problem with a batter went to the one paragraph on batter and in this one paragraph he explained to me how to... Read more
Published 15 months ago by DanV3185
5.0 out of 5 stars Known unknowns and unknown unknowns - Fanstastic
I have recently received and already love this book.

Buyers should be aware that the title is accurate ("Encyclopedia"). Read more
Published 15 months ago by Malcomtent
5.0 out of 5 stars I anticipate a long and intriguing read...
Heston Blumenthal mentions this book in his Big Fat Duck cook book and I couldn't wait to get my hands on it. It does not disappoint. Read more
Published 16 months ago by Filman
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