Items related to On Food and Cooking
Synopsis
Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking
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Review
What makes white meat white? Does searing really seal in flavor? Why is it that fruits ripen but vegetables don't? These and other food mysteries are conclusively solved in Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen. A unique mix of culinary lore, food history, and scientific investigation, McGee's compellingly readable book explores every aspect of the food we eat: where it comes from, what it's made of, and how and why it behaves as it does when we bake, broil, steam, or otherwise ready it for the table. In addition to chapters on foods such as eggs, fruit, meat, and dairy products, McGee investigates wine, beer, and distilled liquors (the first alcoholic beverage was probably produced 10,000 years ago when some honey was forgotten); food additives (adulterated food has always been with us); and digestion and sensation (most of our food aversions are learned by taste-testing in childhood), among other topics. A section on nutrition reveals, among much else, that Americans have always been prey to food faddism. The book concludes with an easy-to-understand investigation of the basic food molecules--water, carbohydrates, proteins, and fats and oils--and a discussion of cooking methods and utensil materials. There's a lively chemistry primer guaranteed to make clear and enjoyable what was probably less so in the classroom. With more than 200 illustrations, including extraordinary photos of cellular food anatomy, the book will delight anyone who cooks or enjoys food. --Arthur Boehm
About the Author
Harold McGee earned his B.S. from the California Institute of Technology and his doctorate in English Literature from Yale, where he subsequently taught. He now lives in Palo Alto, California, and writes about science.
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On Food and Cooking
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On Food and Cooking
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On Food and Cooking
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On Food and Cooking
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On Food and Cooking
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On Food and Cooking
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On Food and Cooking
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On Food and Cooking : The Science and Lore of the Kitchen
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On Food and Cooking : The Science and Lore of the Kitchen
Seller: Better World Books, Mishawaka, IN, U.S.A.
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Condition: Good. Reprint. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 6212958-6
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On Food and Cooking : The Science and Lore of the Kitchen
Seller: Better World Books: West, Reno, NV, U.S.A.
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Condition: Very Good. Reprint. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # GRP98041067