On Food And Cooking: The Science and Lore of the Kitchen
by Harold J. Mcgee
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Book Summary Information
Author: Harold J. McgeeEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1988-09-27
ISBN: 0020346212
Number of pages: 684
Publisher: Scribner
Book Reviews of On Food And Cooking: The Science and Lore of the Kitchen
Book Review: Better condition than i expected!
Summary: 5 Stars
The book came quickly, was carefully packed and arrived in better than excellent condition! The condition of the book was even better than advertised! I am very pleased.
Summary of On Food And Cooking: The Science and Lore of the Kitchen
Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
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