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On Food And Cooking: The Science And Lore Of The Kitchen [Hardcover]

Harold McGee
5.0 out of 5 stars  See all reviews (8 customer reviews)

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Product details

  • Hardcover: 884 pages
  • Publisher: James Bennett Pty Ltd; Rev Upd edition (15 Nov 2004)
  • Language: English
  • ISBN-10: 0684800012
  • ISBN-13: 978-0684800011
  • Product Dimensions: 6.6 x 9.2 x 1.8 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 26,904 in Books (See Top 100 in Books)

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Review

Gripping prose. The business - more than you want to know about anything edible. -- Mail on Sunday 21st November 2004

It answers every culinary question. This is the definitive, heavyweight reference book for the keen cook. -- Spectator 18th November 2004

It is no exaggeration to call it a masterpiece -- The Times Literary Supplement 18th November 2004

McGee on Food and Cooking carries off the 2004 Standard award. Read this wondrous tome. -- Evening Standard 13th December 2004 --This text refers to an out of print or unavailable edition of this title.

Synopsis

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

Inside This Book (Learn More)
First Sentence
What better subject for the first chapter than the food with which we all begin our lives? Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
12 of 12 people found the following review helpful
5.0 out of 5 stars First class reference 16 Jan 2013
By Anthony
Format:Hardcover|Verified Purchase
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 Kitchen". The former is the UK title and the latter is the US title, the content is the same.

Don't expect to find recipes in this book. This is a first class reference work for people who want to know "how food works", from the structure of wheat grains to the effect of pH and trace metals on the colour of cooked fruit and vegetables. The writing is clear and concise and eminently readable. For geeks like me it's a page turner, just open it at random and you'll be hooked.
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10 of 10 people found the following review helpful
5.0 out of 5 stars Concise, Interesting and Inciteful 13 May 2009
By RJM
Format:Hardcover|Verified Purchase
The most influential and comprehensive book written on what actually happens when you cook things. McGee is the inspiration for some of the world's greatest cooks including the two widely regarded as the current best; Heston Blumenthal at The Fat Duck and Ferran Adria at El Bulli.

The book mixes history, science and geography to show not only how things cook, but why there are regional variations in cuisine. Read it to learn how to cook or read it as one the best popular science books written on food. It is worth 1000 recipe books.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Excellent 18 Nov 2013
Format:Hardcover|Verified Purchase
An excellent text book. Recommended for anyone interested in science of cooking. You can see Harold McGee lecture on Youtube.
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5.0 out of 5 stars Fantastic. 15 Feb 2014
By Amac
Format:Hardcover|Verified Purchase
If you wish to learn about food and what makes it tick then this is for you. Don't expect any recipes or the like. This is a serious book about food.
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