The Curious Cook: More Kitchen Science and Lore [ Signed By the Author ]

McGee, Harold

ISBN 10: 0020098014 / ISBN 13: 9780020098010

Published by Macmillan Pub Co, New York, New York, U.S.A., 1992

About this Item

A very good copy of the stated first Collier Books softcover edition, inscribed and signed by Harold McGee on the title page. The text is wholly unmarked, pristine, and the binding is bright and fresh in appearance. A lovely copy. Uncommon signed.

Seller Inventory # 014137

Bibliographic Details

• Title: The Curious Cook: More Kitchen Science and Lore [ Signed By the Author ]
• Publisher: Macmillan Pub Co, New York, New York, U.S.A.
• Publication Date: 1992
• Language: English
• ISBN 10: 0020098014
• ISBN 13: 9780020098010
• Binding: Soft cover
• Edition: First Edition
• Condition: Very Good

About this title

Synopsis

When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."

From the Back Cover

"The Curious Cook is an indispensable kitchen companion to conventional teaspoon-of-this, dash-of-that cooking volumes." —Village Voice

"Lively reflections on cooking matters and questions." —The New York Times

"If you like to know what you're doing in the kitchen and be entertained while you find out, you must read this book." —Vogue

The Curious Cook, the follow-up to the award-winning On Food and Cooking, which was called a "minor masterpiece" by Time magazine, continues to translate into plain English for home cooks what scientists have discovered about food. Harold McGee puts to rest countless time-honored culinary myths and answers questions about the hazards of salmonella in mayonnaise and hollandaise sauce, how you can retain the green in salads, guacamole, and pesto, and how to keep tender meats from becoming tough when braising, as well as the relation of certain foods to heart disease, cancer, and Alzheimer's disease. Filled with literary and historical anecdotes and packed with fascinating scientific lore, The Curious Cook is a must for every kitchen library.

"Some works are so original they defy classification. Such a book is Harold McGee's The Curious Cook." —Los Angeles Times

"A thoroughly charming and extremely useful new book." —The Washington Post