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

£22.5
FREE Shipping

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

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

RRP: £45.00
Price: £22.5
£22.5 FREE Shipping

In stock

We accept the following payment methods

Description

Interesting tidbits McGee's has taught me: raw pineapple will curdle milk, but cooked pineapple will not. If the OED had a one night stand with your O-Chem textbook while watching to food network, this would be their lovechild.

Is is not about cooking, but about why and how cooking works, about where the flavor is in the spices and why the tomato ripens, what makes a sauce a sauce instead of gravy or soup, and what nougat really is. Throughout the book you will come across many descriptions of the evolution of techniques and equipment, the reasons for using certain techniques, the evolution of food technology etc.Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Throughout "On Food and Cooking", McGee manages to cover a huge range of foods, from raw ingredients like fruits, vegetables, and eggs, to more complex creations such as sauces, breads, pastries, and candies. From Plato’s views on cooking to electron micrographs of cheese to a description of how eggs form in a chicken’s body to the history of beer and chocolate, this book offers an intoxicating wealth of food information, trivia, and science.

He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. His book On Food and Cooking has won numerous awards and is used widely in food science courses at many universities. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry.All homes could use a small shelf of reference books: the dictionary, an encyclopedia, a basic cookbook. A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food.

I asked my brother (scientist and cook) to get me something like that for my birthday, and he sent this book.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. 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. A huge tome of information - However, it appears to have been digitally remastered to a smaller type, resulting in a slightly difficult read and the diagrams and illustrations are a little low res.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

Delivery & Returns

Fruugo

Address: UK
All products: Visit Fruugo Shop