On Food and Cooking

On Food and Cooking

The Science and Lore of the Kitchen

Book - 2004
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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.
Publisher: New York : Scribner, 2004
Edition: 1st Scribner rev. ed., completely rev. and updated
ISBN: 9780684800011
0684800012
Branch Call Number: 641.5 McG
Characteristics: x, 884 p. : ill. ; 24 cm

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t
tportman
Feb 11, 2013

Encyclopedic yet still a fascinating read. Science, history and includes cultural diversity of food and cooking. The best food/cook book I've found.

nutty7688 Jul 09, 2011

Well written

t
TheSponge
Jan 26, 2011

My second copy of this book is so dog-eared and stained it is embarrassing! How can you not love Harold McGee!?!

In my opinion, this book is a classic! The author is erudite, scientific, and actually makes food science interesting. This book contains a ton of historical information regarding food, cooking methods, digestion, the process of food breaking down, food safety etc. This is as fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar

i
iamhere
Sep 02, 2009

Well-written, informative, and fascinating. After checking this out at the library, you're going to want to buy your own copy.

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