| On Food and Cooking |  | Author: Harold Mcgee
Publisher: Collins
Category: Book
This item is no longer available
Avg. Customer Rating:  166 reviews
Format: Import
Media: Hardcover
Edition: New Ed
Pages: 704
Shipping Weight (lbs): 0
ISBN: 0004126572
EAN: 9780004126579
ASIN: 0004126572
Publication Date: November 1991
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| Customer Reviews: Read 161 more reviews...
top stuff July 17, 2008
I think it's important to point out this book is realively small for the degree of degtail it contains. If you want to find out the answers to a great deal of cullinary questions without wading through highly verbose food science texts, then this is your book. It is certainly Europe centric.
"On Food and Cooking" by Harold McGee July 17, 2008
This book is not for the faint of heart or the casual cook or reader! This is a most complete reference work on the art and science of cooking. If you ever wondered what happens to the food stuff when you cook it or why you do or don't add certain things together while preparing a dish this volume has all your answers. This is not a bedside reader but an excellent addition to your cookbook collection and reference shelf.
 teaches only names July 7, 2008
2 out of 3 found this review helpful
McGee's book set out to teach you the science behind cooking--but ends up teaching you only the names of various compounds and reactions. Very little space is given to teaching the reader how to use food science to craft new recipes or to improve the implementation of existing recipes. Neither is any attention given to how our own kitchen experience can help us understand the nature of foodstuffs better. Also, it may be my own ignorance, but the science itself seems mostly descriptive and not analytical. While there is an appendix on chemistry--it is too little too late. Buying this book may help you impress your dinner guests with your talk, but look elsewhere for resources on how to become a better cook.
a cooks must have! June 11, 2008
"On Cooking and Food" is the tool to obtain the base knowledge nesessary to do food right. This book is a culinary couse unto it's self, you will go to the next level in your cooking with this book.
Why Chemistry is vital for a cook June 11, 2008
The book is wonderful. If you love to cook and wonder why and how foods taste wonderful--or horrible--this the book for you. It explains which methods work and which don't and why they do. Worth every penny. Harold McGee is a good writer which makes the book a pleasant, worthwhile read.
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