- Hardcover: 896 pages
- Publisher: Hodder & Stoughton; Revised and Updated edition (8 Nov. 2004)
- Language: English
- ISBN-10: 0340831499
- ISBN-13: 978-0340831496
- Product Dimensions: 16.8 x 6.2 x 23.5 cm
- Average Customer Review: 96 customer reviews
- Amazon Bestsellers Rank: 24,628 in Books (See Top 100 in Books)
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture Hardcover – 8 Nov 2004
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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)
Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference bookSee all Product description
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If you've ever wondered why a certain thing happens in the kitchen then this is your book. It explains absolutely everything, from the finer points of egg proteins to the effects of salt on meat. Every imaginable process is covered and this book in indispensable for the inquisitive chef.
The book contains far more than just scientific facts and I can happily while away an hour or two flicking through the pages, inspiring my cooking to be better all the while.
In a nutshell:
If you read this book, you will be able to get the most out of every ingredient and piece of equipment in your kitchen. There will be a hundred "AH! THAT'S where I've been going wrong!" moments and countless times when answers you have searched for all your culinary life (Like "How can I get my cheesecakes not to crack??") will suddenly shine from the pages.
Also a brilliant gift for any foodie!
It is not a recipe book, but even when working from a recipe, by someone else or of one's own devising, it is always worth checking detail with McGee. Sometimes the simplest adjustment can have the most profound effect.
"Good cooking is honest, sincere and simple, and by this I do not mean to imply that you will find in this, or indeed in any other book, the secret of turning out first class food in a few minutes with no trouble. Good food is always a trouble and its preparation should be regarded as a labour of love." [Elizabeth David]
If cooking is for you a labour of love, and if your kitchen is your research and design workshop where you evolve your own culinary practice and achieve creative satisfaction, then be advised by McGee.
Most recent customer reviews
Glad I bought it.