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| On Food and Cooking: The Science and Lore of the Kitchen | 
 enlarge | Author: Harold Mcgee
Publisher: Scribner
Category: Book
List Price: $40.00
Buy New: $22.75
You Save: $17.25 (43%)
New (58) Used (34) Collectible (5) from $17.16
Avg. Customer Rating:  173 reviews
Sales Rank: 518
Media: Hardcover
Edition: Rev Upd
Number Of Items: 1
Pages: 896
Shipping Weight (lbs): 3
Dimensions (in): 9.3 x 6.7 x 2
ISBN: 0684800012
Dewey Decimal Number: 641.5
EAN: 9780684800011
ASIN: 0684800012
Publication Date: November 16, 2004
Availability: Usually ships in 1-2 business days
Condition: Brand new item. Over 3.5 million customers served. Order now. Selling online since 1995. Order with confidence. Code: B20081121221340T
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| Customer Reviews:
"On Food and Cooking" by Harold McGee July 17, 2008
0 out of 1 found this review helpful
This book is not for the faint of heart or the casual cook or reader! This is a most complete reference work on the art and science of cooking. If you ever wondered what happens to the food stuff when you cook it or why you do or don't add certain things together while preparing a dish this volume has all your answers. This is not a bedside reader but an excellent addition to your cookbook collection and reference shelf.
top stuff July 17, 2008
0 out of 1 found this review helpful
I think it's important to point out this book is realively small for the degree of degtail it contains. If you want to find out the answers to a great deal of cullinary questions without wading through highly verbose food science texts, then this is your book. It is certainly Europe centric.
 Good August 12, 2008
0 out of 1 found this review helpful
It is a good book but I do not recommend it for new cooks.
Sandra
Great Book! August 17, 2008
0 out of 1 found this review helpful
This book is great for students and teachers that want to know the scientific information about cooking and baking. For example it explains the chemical changes in leavening, emulsions, and so much more. It talks about the nature of plants, dairy, all of the cookingmethods. Oh I dont think the author missed a single detail in this hows, whys, and whos of cooking. I highly recommended it to keep in your house.
On Food and Cooking September 16, 2008
0 out of 1 found this review helpful
Remains the "go to" source for scientific evidence based food knowledge and a good read
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