3 of 3 people found the following review helpful
I love this book!,
This review is from: McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (Hardcover)
I like to ask questions about everyday things and this book gives me all the answers I need about food and cooking. I hate it when a recipe dictates that you must do this or that to get the right result, without telling you why. McGee tells in details about the science and chemistry of food and cooking, and it is great for reference and gives you a possibility to be critical when reading ordinary recipe books. For example I made a perfect sabayonne after reading this book, because I understood the principles behind cooking with eggs. If you want to entertain with nerdy facts about food at dinnerparties, this book gives you enough knowledge for years to come.
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Initial post: 18 Dec 2010 20:13:54 GMT
Hello, MaBelle. As your review is the most recent, you're the one saddled with my question: Other reviewers mention this book being great for the 'serious' cook. I'm not one, nor do I much care about chemistry. I care a great deal about how food tastes and how well my amateurish attempts work, and I'm quite interested in kitchen hygiene. Is this book likely to be more than someone like me needs? The author has condensed it into Keys to Good Cooking, but it might be a bit basic, what with tips like Don't put acidic foods in foil. (I might not know what sabayonne is, but at least I know that much.)
Many thanks to you or anyone else who can advise me. . .
In reply to an earlier post on 18 Dec 2010 22:04:58 GMT
Hello Monica. It is true that this book has a lot of information about psysics and chemistry, but it is very well explained, which makes it quite interesting in my opinion. It also contains information about a lot of other things as well though, for example food history, nutrition and biology. The chapters deal with different foodgroups, like a chapter on eggs, one on meat and one on vegetables. In the chapters you can find information about hygiene, for example about salmonella in eggs, and how to handle and store different food items. There is a lot of information in this book, and I guess only foodies like me would read it cover to cover. To use it you have to be curious about food, and be prepared to get more information than you were looking for. That being said, I think it works very well as a reference book, if you are interested in food and cooking. Was that helpful to you?
In reply to an earlier post on 19 Dec 2010 20:07:02 GMT
Yes, it certainly was helpful. From what you've said, I think I'd use it not only as a reference for information but as a book to dip into for pleasure. Thank you very much indeed.
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