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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
 
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (Hardcover)

by Harold McGee (Author)
4.8 out of 5 stars  See all reviews (16 customer reviews)
RRP: £30.00
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Price For All Three: £51.58

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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: 24 x 15.6 x 6.6 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon.co.uk Sales Rank: 2,503 in Books (See Bestsellers in Books)

    Popular in these categories:

    #1 in  Books > Food & Drink > Reference & Gastronomy > Encyclopaedias & Dictionaries
    #2 in  Books > History > Reference > Encyclopaedias
    #23 in  Books > Reference > Encyclopaedias

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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

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 )
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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Customer Reviews

16 Reviews
5 star:
 (13)
4 star:
 (3)
3 star:    (0)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.8 out of 5 stars (16 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
196 of 196 people found the following review helpful:
5.0 out of 5 stars Astonishing, 31 Dec 2004
By P. Yale "philipyale" (England) - See all my reviews
(REAL NAME)   
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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41 of 41 people found the following review helpful:
5.0 out of 5 stars A Scientific Cook, 24 Feb 2006
By Dr. Laurence G. Measey "measeyl" (Leamington Spa, UK) - See all my reviews
(REAL NAME)   
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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42 of 43 people found the following review helpful:
5.0 out of 5 stars The answer to all culinary questions., 27 Aug 2006
By N. Wood "Impatient" (London, UK) - See all my reviews
(REAL NAME)   
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 Making me better at EVERYTHING in the kitchen.
I haven't actually finished reading yet, I'm only about 3/4 of the way through. Many of the reviews I have read about this book suggest that it should be used more as a reference,... Read more
Published 20 days ago by Mrs. E. L. Martin

5.0 out of 5 stars A Masterpiece
A remarkable book and one I wouldn't be without. I refer to it when I want genuine information on cooking techniques. Read more
Published 1 month ago by UMA

5.0 out of 5 stars Good reference book
I bought this as I wanted to understand how cooking & baking works. It is more technical than I needed as it explains the processes undertaken by the molecules inside the food as... Read more
Published 1 month ago by Mrs. A. Marshall

4.0 out of 5 stars Wonderful!
I had been looking forward to reading this book for some time and I'm happy to say that it is excellent! Read more
Published 7 months ago by Greekfoodie

5.0 out of 5 stars TRUST McGEE


Beautifully written, thoroughly researched and etymologically informative, McGee is the ideal alimentary reference for the kitchen, advising us how best to keep,... Read more
Published 11 months ago by D. NICHOLLS

5.0 out of 5 stars Astounding
I am really annoyed i didn't find this book 10 years ago. The depths to which this book describes and explains the processes of creating fantastic food are un-fathomable. Read more
Published 11 months ago by B. Hawksley

4.0 out of 5 stars McGee on Food and Cooking
I bought this book thinking that it would be full of recipes as it was mentioned by Heston Blumenthal as his favourite, on one of his TV programmes. Read more
Published 12 months ago by Decodor

5.0 out of 5 stars Wonderful book and immerse useful
I buy this book having read some of the reviews from other reader. I am a keen cook and keen reader and I am not let down by the book. Read more
Published 13 months ago by Pan Tsang

5.0 out of 5 stars The only cookery book I consider indespensible.
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem... Read more
Published 21 months ago by B. H. Whitehouse

4.0 out of 5 stars astonishingly interesting book
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.
Published on 24 Jun 2007 by Hambletta-Maud

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