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On Food and Cooking: The Science and Lore of the Kitchen
Tags:
Cooking, Food & Wine / Gastronomy / Essays /
Author: Harold McGee
Author: Harold McGee
Edition: Rev Upd
Release: 2004-11-16
Publisher: Scribner
Format: Hardcover (896 pages)
ISBN 10: 0684800012
ISBN 13: 9780684800011
MSRP: $40.00
Release: 2004-11-16
Publisher: Scribner
Format: Hardcover (896 pages)
ISBN 10: 0684800012
ISBN 13: 9780684800011
MSRP: $40.00
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Book Description
A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
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