On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

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.

- Google

The 274th greatest nonfiction book of all time


This book is on the following lists:

  1. - 7th on The Ideal Library (Book)

Buy This Book

Name Binding Sales Rank Lowest New Lowest Used Published
On Food and Cooking: The Science and Lore of the Kitchen (Chinese Edition) Paperback 17203085 $29.10 $29.09 2010
On Food and Cooking: The Science and Lore of the Kitchen Kindle Edition 23351 2007
On Food and Cooking: The Science and Lore of the Kitchen Hardcover 2481598 $25.82 $24.34 2004
On Food and Cooking: The Science and Lore of the Kitchen [ON FOOD & COOKING REVISED AND] Hardcover 3503970 $25.07 $20.96 2003
On Food And Cooking: The Science And Lore Of The Kitchen (Chinese Edition) Paperback 5885859 $24.24 $82.49 2009
On Food and Cooking Paperback 126697 $39.95 $8.64 1997
ON FOOD AND COOKING: THE SCIENCE AND LORE OF THE KITCHEN Hardcover 5088807 $40.91
On Food and Cooking (Chinese Edition) Paperback 8097670 $28.00 $150.64 2009
ON FOOD AND COOKING - The Science and Lore of the Kitchen Hardcover 9563294 $12.27
On Food and Cooking: the Science and Lore of the Kitchen Hardcover 14141569 $198.99 $19.00
On Food and Cooking: The Science and Lore of the Kitchen Hardcover 491129 $69.89 $14.79 1984
On Food and Cooking The Science and Lore of the Kitchen Paperback 1718678 $177.00 $19.15
On Food and Cooking: The Science and Lore of the Kitchen Hardcover 6901 $22.46 $6.66 2004
On Food And Cooking: The Science and Lore of the Kitchen Paperback 1449446 $18.50 $2.86 1988
On Food And Cooking - The Science And Lore Of The Kitchen, Completely Revised and Updated Hardcover 1705389 $26.47 $21.18 2003