McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold Mcgee, Hardcover, 9780340831496 | Buy online at The Nile
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold Mcgee - ISBN: 9780340831496
Hardcover
Unlock kitchen mysteries, elevate your cooking, and amaze your guests.

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

An Encyclopedia of Kitchen Science, History and Culture

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$82.38

  • Hardcover

    896 pages

  • Release Date

    1 January 2005

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Summary

McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you’ve ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you’re supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcoh…

Book Details

ISBN-13:9780340831496
ISBN-10:0340831499
Author:Harold Mcgee
Publisher:Hodder & Stoughton
Imprint:Hodder & Stoughton
Format:Hardcover
Number of Pages:896
Edition:2nd
Release Date:1 January 2005
Weight:1.58kg
Dimensions:236mm x 162mm x 58mm
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What They're Saying

Critics 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

About The Author

Harold Mcgee

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world’s most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

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