Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
"synopsis" may belong to another edition of this title.
"Harold McGee has once again done the work and research for us all. Any culinary question is now easily answered in On Food and Cooking. It's virtually the 'tell me why' for adults in the kitchen." -- Bobby Flay, chef-co-owner of Mesa Grill and Bolo and author of Bobby Flay's Boy Gets Grill
"Harold McGee changed our lives with his original On Food and Cooking. While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible. On Food and Cooking is unique, engrossing reading and a major contribution to great culinary literature." -- Shirley O. Corriher, author of CookWise
"Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee's On Food and Cooking is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward." -- Charlie Trotter, chef-owner of Charlie Trotter's
"A must-have resource for any student of the stove, On Food and Cooking synthesizes details from a wide variety of scientific disciplines and gastronomic traditions, sparking the reader's culinary imagination with every turn of the page. Harold McGee possesses that most rare combination: a scientist's skill and a cook's heart." -- Rick Bayless, author of Rick Bayless's Mexican Kitchen and Mexico One Plate at a Time
"Having the pleasure of working with Harold McGee at The French Laundry kitchen was a dream come true. On Food and Cooking continues to be the most accurate source of information for generations of chefs. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry. His books are the most worn and dog-eared of my entire collection." -- Thomas Keller, chef-owner of The French Laundry and Per Se
"Harold McGee's book is simply a monumental journey merging food and science...and a marvelous read." -- Paula Wolfert, author of Mediterranean CookingAbout the Author:
Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He lives near San Francisco.
"About this title" may belong to another edition of this title.
Book Description Scribner. Hardcover. Book Condition: New. 0684800012 SHIPS WITHIN 24 HOURS!! (SAME BUSINESS DAY) GREAT BOOK!!. Bookseller Inventory # Z0684800012ZN
Book Description Scribner, 2004. Hardcover. Book Condition: New. Publisher's Return - may have a remainder mark. Bookseller Inventory # 1505270005
Book Description Simon and Schuster. Book Condition: New. Brand New. Bookseller Inventory # 0684800012
Book Description Scribner. Hardcover. Book Condition: New. 0684800012 *BRAND NEW* Ships Same Day or Next!. Bookseller Inventory # NATARAJB1FI399720
Book Description Simon and Schuster, 2004. HRD. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # KB-9780684800011
Book Description Scribner, 2004. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Bookseller Inventory # ABE_book_new_0684800012
Book Description SCRIBNER BOOK CO, 2004. HRD. Book Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # WB-9780684800011
Book Description Hardcover. Book Condition: BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Bookseller Inventory # 0684800012BNA
Book Description Hardcover. Book Condition: New. Bookseller Inventory # 851134
Book Description Scribner. Hardcover. Book Condition: New. 0684800012 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Bookseller Inventory # 4280497