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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 )
'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 )
Mail on Sunday 21st November 2004
Gripping prose. The business - more than you want to know about anything edible.
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Customer Reviews
Most Helpful Customer Reviews
239 of 239 people found the following review helpful
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!
55 of 55 people found the following review helpful
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
49 of 50 people found the following review helpful
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.
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.
Most Recent Customer Reviews
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 1 month ago by Andy72
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 2 months ago by LB
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 3 months ago by Jocky
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 3 months ago by DanV3185
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
Buyers should be aware that the title is accurate ("Encyclopedia"). Read more
Published 4 months ago by Malcomtent
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 4 months ago by Filman
The Best Encyclopedia on food ever.
Hi there,
I am a professional chef, and I use this book in a lot of different situations in my work. Read more
I am a professional chef, and I use this book in a lot of different situations in my work. Read more
Published 8 months ago by Stig D
Explains why food behaves the way it does
It's a tome but well worth reading if you want to understand and experiment with food. Or if like me, you do not always have all the ingredients and are looking for alternatives... Read more
Published 10 months ago by Michael Doury
Well Researched
This is one of the best books I have come across recently that combines both the science and art of cooking. Read more
Published 11 months ago by vilb
must have, no doubt
It has all being said, I don't need to add more. It is really as good as they say, a real must-have.
Published 13 months ago by Ileana
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