Master your Minecraft
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Tour our stores


    Recently Viewed clear list


    What I'm Giving | December 5, 2014

    William Gibson: IMG William Gibson: What I'm Giving



    At Powell's, we feel the holidays are the perfect time to share our love of books with those close to us. For this special blog series, we reached... Continue »

    spacer
Qualifying orders ship free.
$40.00
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- Culinary Reference
1 Home & Garden Cooking and Food- Culinary Reference
25 Local Warehouse Cooking and Food- General
25 Remote Warehouse Cooking and Food- General

On Food and Cooking: The Science and Lore of the Kitchen

by

On Food and Cooking: The Science and Lore of the Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. 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 pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout this new edition are:

  • Traditional and modern methods of food production and their influences on food quality
  • The great diversity of methods by which people in different places and times have prepared the same ingredients
  • Tips for selecting the best ingredients and preparing them successfully
  • The particular substances that give foods their flavors and that give us pleasure
  • Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Review:

"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. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style — rich with exclamation points and everyday examples — allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham — the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science — and produced a fascinating, charming text. Forecast: With a bright red cover and rave blurbs from chefs like Jacques Ppin, Mario Batali, Bobby Flay and Thomas Keller, this book is sure to draw a lot of attention during the holiday season." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)

Review:

"Harold McGee has once again done the work and research for us all. Any culinary question is now easily answered in On Food and Cooking. It's virtually the 'tell me why' for adults in the kitchen." Bobby Flay, chef-co-owner of Mesa Grill and Bolo and author of Bobby Flay's Boy Gets Grill

Review:

"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. Harold McGee possesses that most rare combination: a scientist's skill and a cook's heart." Rick Bayless, author of Rick Bayless's Mexican Kitchen and Mexico One Plate at a Time

Review:

"Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee's On Food and Cooking is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward." Charlie Trotter

Review:

"Having the pleasure of working with Harold McGee at The French Laundry kitchen was a dream come true. On Food and Cooking continues to be the most accurate source of information for generations of chefs. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry. His books are the most worn and dog-eared of my entire collection." Thomas Keller

Synopsis:

The revised edition of the classic "On Food and Cooking" features 90 percent new material, addressing the culinary mechanics, mysteries, and trends of the past 20 years. Compulsively readable and engaging, this updated volume covers every aspect of how food is grown, harvested, cooked, eaten, and digested. Winner of the James Beard KitchenAid Book Award in 2005, and the 2005 IACP Crystal Whisk Award. 200 line drawings.

Synopsis:

The revised and updated twentieth anniversary edition of the classic On Food And Cooking — the book that single-handedly created the food and science genre. spawned a generation of imitators. and remains a bible for serious home cooks, food writers, and professional chefs.

Synopsis:

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. 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 pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

About the Author

Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He lives near San Francisco.

Table of Contents

Contents

Acknowledgments

Introduction: Cooking and Science, 1984 and 2004

Chapter 1 Milk and Dairy Products

Chapter 2 Eggs

Chapter 3 Meat

Chapter 4 Fish and Shellfish

Chapter 5 Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices

Chapter 6 A Survey of Common Vegetables

Chapter 7 A Survey of Common Fruits

Chapter 8 Flavorings from Plants: Herbs and Spices, Tea and Coffee

Chapter 9 Seeds: Grains, Legumes, and Nuts

Chapter 10 Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta

Chapter 11 Sauces

Chapter 12 Sugars, Chocolate, and Confectionery

Chapter 13 Wine, Beer, and Distilled Spirits

Chapter 14 Cooking Methods and Utensil Materials

Chapter 15 The Four Basic Food Molecules

Appendix: A Chemistry Primer

Selected References

Index

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 2 comments:

stinney, April 8, 2008 (view all comments by stinney)
Wow this is an amazing "cookbook" - no recipes... but I find myself referring back to it constantly, to answer the little nagging questions I've had since I first watched an onion brown. This book is about how the alchemy of cooking works, and *why* - did you ever wonder what chemical process happens in carmelization, and how it's different from or similar to toasting coffee or roasting meat? Or what it is in the composition of various fruits and vegetables that make them react to each other in various ways? this book goes into the detail, discusses the chemistry, draws out the molecular changes, and explains it in terms I can understand without a degree in chemistry. If you like experimenting with recipes, making your own recipes, or are just interested in what happens when you're cooking... you MUST own this book. period.
Was this comment helpful? | Yes | No
(26 of 41 readers found this comment helpful)
Chris Ellinger, March 1, 2007 (view all comments by Chris Ellinger)
This book, along with Jame's Beard's "Theory and Practice of Good Cooking" provide an excellent base for anyone who REALLY wants to lean HOW to cook.
Was this comment helpful? | Yes | No
(29 of 49 readers found this comment helpful)
View all 2 comments

Product Details

ISBN:
9780684800011
Author:
McGee, Harold
Publisher:
Scribner Book Company
Illustrator:
Greene, Justin
Illustrator:
Dorfman, Patricia
Author:
McGee, Harold J.
Subject:
Reference
Subject:
Cookery
Subject:
Essays
Subject:
Food
Subject:
General Cooking
Subject:
Cooking and Food-General
Subject:
foodies, food science, joy of cooking, chefs, julia child, institute of food technologists, recipes, healthy, food history, microbiology, gastronomy, gmo, genetically modified food, food preservation, preservatives, food safety, fda, chemistry,
Subject:
biochemistry, food chemistry, chemical engineering, molecular gastronomy
Subject:
foodies, food science, joy of cooking, chefs, julia child, institute of food technologists, recipes, healthy, food history, microbiology, gastronomy, gmo, genetically modified food, food preservation, preservatives, food safety, fda, chemistry, biochemist
Subject:
foodies, food science, joy of cooking, chefs, julia child, institute of food technologists, recipes, healthy, food history, microbiology, gastronomy, gmo, genetically modified food, food preservation, preservatives, food safety, fda, chemistry, biochemist
Subject:
foodies, food science, joy of cooking, chefs, julia child, institute of food technologists, recipes, healthy, food history, microbiology, gastronomy, gmo, genetically modified food, food preservation, preservatives, food safety, fda, chemistry, biochemist
Copyright:
Edition Description:
Hardback
Publication Date:
September 2006
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
120 line drawings; 10 flow charts
Pages:
896
Dimensions:
9.25 x 6.62 in 46.2 oz

Other books you might like

  1. New Food Lovers Companion 3RD Edition
    Used Trade Paper $6.95
  2. The Gourmet Cookbook: More Than 1000... Used Hardcover $15.95
  3. The New Best Recipe (Best Recipe)
    Used Hardcover $22.00
  4. The Science of Cooking Used Hardcover $35.00
  5. Cookwise: The Secrets of Cooking...
    Used Hardcover $15.50
  6. Artisan Bread in Five Minutes a Day:...
    Used Hardcover $14.00

Related Subjects


Cooking and Food » Award Winners » General
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Featured Titles » General

On Food and Cooking: The Science and Lore of the Kitchen New Hardcover
0 stars - 0 reviews
$40.00 In Stock
Product details 896 pages Scribner Book Company - English 9780684800011 Reviews:
"Publishers Weekly Review" by , "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. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style — rich with exclamation points and everyday examples — allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham — the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science — and produced a fascinating, charming text. Forecast: With a bright red cover and rave blurbs from chefs like Jacques Ppin, Mario Batali, Bobby Flay and Thomas Keller, this book is sure to draw a lot of attention during the holiday season." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
"Review" by , "Harold McGee has once again done the work and research for us all. Any culinary question is now easily answered in On Food and Cooking. It's virtually the 'tell me why' for adults in the kitchen."
"Review" by , "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. Harold McGee possesses that most rare combination: a scientist's skill and a cook's heart."
"Review" by , "Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee's On Food and Cooking is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward."
"Review" by , "Having the pleasure of working with Harold McGee at The French Laundry kitchen was a dream come true. On Food and Cooking continues to be the most accurate source of information for generations of chefs. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry. His books are the most worn and dog-eared of my entire collection."
"Synopsis" by , The revised edition of the classic "On Food and Cooking" features 90 percent new material, addressing the culinary mechanics, mysteries, and trends of the past 20 years. Compulsively readable and engaging, this updated volume covers every aspect of how food is grown, harvested, cooked, eaten, and digested. Winner of the James Beard KitchenAid Book Award in 2005, and the 2005 IACP Crystal Whisk Award. 200 line drawings.
"Synopsis" by , The revised and updated twentieth anniversary edition of the classic On Food And Cooking — the book that single-handedly created the food and science genre. spawned a generation of imitators. and remains a bible for serious home cooks, food writers, and professional chefs.
"Synopsis" by , Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. 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 pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.