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On Food and Cooking: the Science Lore of Kitchen
Barnes and Noble
On Food and Cooking: the Science Lore of Kitchen
Current price: $44.99
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Barnes and Noble
On Food and Cooking: the Science Lore of Kitchen
Current price: $44.99
Size: Hardcover
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For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of
. 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
provides countless eye-opening insights into food, its preparation, and its enjoyment.
pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science,
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 the 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
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.