You submitted the following rating and review. The publisher has supplied this book in encrypted form, which means that you need to install free software in order to unlock and read it. 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"Harold McGee changed our lives with his original On Food and Cooking. I had been fascinated by chemistry and physics when I was growing up, experimented with electroplating and Tesla coils and telescopes, and went to Caltech planning to study astronomy. Bought in the UK from a UK supplier - and yet this is the US version. Showed up before they said it would and in great condition. by 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 by McGee, Harold (ebook) On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. You've already shared your review for this item. Reviewed in the United States on November 18, 2017. Improvements in quality can now mean a competitive advantage; and cooks have always been the world's experts in the applied science of deliciousness. This is not a cook book but it will help you become a better cook. The modern industrial drive to maximize efficiency and minimize costs generally lowered the quality and distinctiveness of food products: they taste much the same, and not very good. I purchased this book for a course I took last semester. Does this book contain inappropriate content? These days the easy movement of products and people makes it possible for us to taste foods from all over the world. The Food Lab: Better Home Cooking Through Science, Ratio: The Simple Codes Behind the Craft of Everyday Cooking, Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, Nutrition Essentials: A Personal Approach, Food, Genes, and Culture: Eating Right for Your Origins. And several highly regarded chefs, most famously Ferran Adrià in Spain and Heston Blumenthal in England, experiment with industrial and laboratory tools -- gelling agents from seaweeds and bacteria, non-sweet sugars, aroma extracts, pressurized gases, liquid nitrogen -- to bring new forms of pleasure to the table. Simon and Schuster, Mar 20, 2007 - Cooking - 896 pages. See details. It was great fun to make and share these little discoveries, and I began to think that many people interested in food might enjoy them. You can read this item using any of the following Kobo apps and devices: Please review your cart. Do you believe that this item violates a copyright? Truly the gold standard for science-based cooking books. To get the free app, enter your mobile phone number. He offers thorough, scientific explanations of countless topics, including why brining your turkey is not a good idea, why food wrapped in plastic often tastes like plastic, why you should never refrigerate tomatoes. And so this second edition of On Food and Cooking is substantially longer than the first. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. This book is really for the inner geek in you. The most influential and comprehensive book written on what actually happens when you cook things. You don't have to be a scientist to understand it - though it does help. While we knew that many things in cooking worked or didn't work, McGee showed us why. In 2004 food lovers can find the science of cooking just about everywhere. Please try again. There were the basic sciences, physics and chemistry and biology, delving deep into the nature of matter and life. On Food and Cooking: The Science and Lore of the Kitchen - Kindle edition by McGee, Harold, Dorfman, Patricia, Greene, Justin. Professional cooks have also come to appreciate the value of the scientific approach to their craft. -- Thomas Keller, chef-owner of The French Laundry and Per Se. On Food and Cooking. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. Harold McGee's On Food and Cooking is a kitchen classic. To make room for new information about foods, I've dropped the separate chapters on human physiology, nutrition, and additives. I was hoping for more of a chem heavy content, but I found myself frequently getting bored as there are long sections about the history of whatever he is talking about. Bring your club to Amazon Book Clubs, start a new book club and invite your friends to join, or find a club that’s right for you for free. I've tried throughout to give at least a brief indication of the range of possibilities offered by foods themselves and by different national traditions. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Twenty years ago, there wasn't much demand for information about extra-virgin olive oil or balsamic vinegar, farmed salmon or grass-fed beef, cappuccino or white tea, Sichuan pepper or Mexican mole, sake or well-tempered chocolate. It's nice to know the science behind whipping egg whites to a soft (or harder) peak. A lot has changed in 20 years: magazines and books now discuss the science of cooking, and culinary schools offer "experimental" courses that investigate the whys of cooking. Twenty years ago the worlds of science and cooking were neatly compartmentalized. All formats available for PC, Mac, eBook Readers and other mobile devices. The Science and Lore of the Kitchen Series. A few days later, working in the library and needing a break from 19th-century poetry, I remembered it and the answer a biologist friend had dug up (indigestible sugars), thought I would browse in some food books, wandered over to that section, and found shelf after shelf of strange titles. At Kobo, we try to ensure that published reviews do not contain rude or profane language, spoilers, or any of our reviewer's personal information. Today there's interest in all these and much more. This shopping feature will continue to load items when the Enter key is pressed. So was the idea of inviting cooks to explore the biological and chemical insides of foods. Get 1 credit every month to exchange for an audiobook of your choice. "I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork. McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. "Harold McGee's book is simply a monumental journey merging food and science...and a marvelous read." ", "Harold McGee has once again done the work and research for us all. Tell readers what you thought by rating and reviewing this book. And traveling back in time through old cookbooks can turn up forgotten but intriguing ideas. Sauces: Classical and Contemporary Sauce Making, Fourth Edition, The French Laundry Cookbook (The Thomas Keller Library), The Noma Guide to Fermentation (Foundations of Flavor), Culinary Reactions: The Everyday Chemistry of Cooking, Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table Perspectives on Culinary History).
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