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On Food And Cooking: The Science And Lore Of The Kitchen

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On Food And Cooking: The Science And Lore Of The Kitchen (Hardcover)

by Harold McGee (Author)

4.5 out of 5 stars See all reviews (11 customer reviews)

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Product details

Hardcover: 896 pages
Publisher: James Bennett Pty Ltd; Rev Upd edition (15 Nov 2004)
Language English
ISBN-10: 0684800012
ISBN-13: 978-0684800011
Product Dimensions: 23.6 x 17.8 x 5.1 cm

Average Customer Review: 4.5 out of 5 stars See all reviews (11 customer reviews)

Amazon.co.uk Sales Rank: 72,147 in Books (See Bestsellers in Books)

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Product Description

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

Mail on Sunday 21st November 2004
Gripping prose. The business - more than you want to know about anything edible. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

11 Reviews

5 star:		(9)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(1)

Average Customer Review

4.5 out of 5 stars (11 customer reviews)

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Most Helpful Customer Reviews

30 of 30 people found the following review helpful:

5.0 out of 5 stars I honestly wish I could rate this as 6 stars!, 3 Sep 2001

By A Customer

This review is from: On Food and Cooking (Paperback)

I've had this book for quite a few years now and I still find it as suprising, fascinating, and wonderful as when I first bought it.

What do the origins of the word sycophant, hangover cures, the botany of the daisy family, the chemical structure of alkaloids and Maclolm X have in common? Yup, they all appear in this book!

As well as being a treasure trove of information on the history and science behind food, cooking techniques, ingredients, physiology and diet, it has also given me a greater apreciation of what I'm doing in the kitchen and why, e.g. now I apreciate what is going on on a molecular level when a sauce is being made, I've really improved the techniques that I use and as a result, make better sauces. This book may only have a few recipies included, and they are only there to show how cooking has changed through the ages, but this has been the most useful book on cooking that I've ever owned.

I think that this book has made me a better cook at the same time as being an interesting and entertaining read. It is to cooking as Brewers Dictonary of Phrase and Fable is to the English language.

Wonderful!

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12 of 12 people found the following review helpful:

4.0 out of 5 stars Unveils culinary questions to a new minutia... Great!!!, 26 Aug 1999

By A Customer

This review is from: On Food and Cooking (Paperback)

This book encompasses three of my great passions: History, Science & Food/Cooking. With a very scientific voice explaining the interactions of cooking at a molecular level, the author easily draws you in to any topic from pickeling to fermentation. You can open this book to any page and learn about the foods you enjoy and where they come from -- both historically and chemically. I love this book!!!!

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7 of 7 people found the following review helpful:

5.0 out of 5 stars Absolutely essential for the serious cook!, 30 Jun 1999

By A Customer

This review is from: On Food and Cooking (Paperback)

I found Mr Mcgee's book to be a thoroughly entertaining and enlightening read. As a professional chef I was fascinated by the scientific explanations of processes I come across every day. I now use the book almost daily for reference and enjoy sharing the anecdotes with my staff. An excellent book!!!

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Most Recent Customer Reviews

5.0 out of 5 stars Concise, Interesting and Inciteful
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... Read more

Published 1 month ago by Robert Gilligan

5.0 out of 5 stars amazing book to browse through or dip into
well, i'm glad i bought this book on the recommendations of the other reviewers at amazon. mcgee explains the science of food and cooking in an astonishingly easy to understand... Read more

Published on 24 Jun 2004 by Hambletta-Maud

5.0 out of 5 stars Interesting Science Education for your Family
This book is about both science and food. Excellent tool for teaching yourself some science and engaging your kids in science exploration in your kitchen of your own home. Read more

Published on 16 Jun 1999

1.0 out of 5 stars Way too technical for the average cook!
This book is much more about science than cooking. The content is much more technical than most readers will desire (as with, the discussion of the molecular structure of milk... Read more

Published on 5 Jan 1999

5.0 out of 5 stars Just Plain Fun!
I had to read excerpts from this book for one of my classes in college and every one was incredibly interesting. Read more

Published on 4 Dec 1998

5.0 out of 5 stars Best book for every "why" question in the kitchen.
This book condenses volumes of useful and interesting knowledge into a very readable and understandable language. Read more

Published on 1 Oct 1998

5.0 out of 5 stars A must have for anyone serious about food.
I have been using this book ever since my college science professor introduced me to it in 1984. I bought it immediately. Read more

Published on 20 Feb 1998

5.0 out of 5 stars The classic guide to the scientific underpinnings of food
Awesome book; indisputably a classic. McGee explains the scientific underpinnings of every aspect of food and cooking. Read more

Published on 4 Jan 1998

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