On Food and Cooking - by Harold McGee (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>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.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>A kitchen classic for over 35 years, and hailed by <i>Time</i> magazine as a minor masterpiece when it first appeared in 1984, <i>On Food and Cooking </i>is the bible which food lovers and professional chefs worldwide turn to 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.</b> <p/>For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of <i>On Food and Cooking</i>. 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 <i>On Food and Cooking</i> provides countless eye-opening insights into food, its preparation, and its enjoyment. <p/><i>On Food and Cooking</i> 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, <i>On Food and Cooking </i>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. <p/>Among the major themes addressed throughout the new edition are: <br> - Traditional and modern methods of food production and their influences on food quality<br> - The great diversity of methods by which people in different places and times have prepared the same ingredients<br> - Tips for selecting the best ingredients and preparing them successfully<br> - The particular substances that give foods their flavors, and that give us pleasure<br> - Our evolving knowledge of the health benefits and risks of foods <p/><i>On Food and Cooking</i> 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br><i>On Food and Cooking</i> is the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home. - Cheryl Mendelson, author of<i> Home Comforts: The Art and Science of Keeping House</i><br><br>A must-have resource for any student of the stove, <i>On Food and Cooking </i>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 <i>Rick Bayless's Mexican Kitchen</i> and <i>Mexico One Plate at a Time </i><br><br>Harold McGee changed our lives with his original <i>On Food and Cooking</i>. While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible. <i>On Food and Cooking</i> is unique, engrossing reading and a major contribution to great culinary literature. -Shirley O. Corriher, author of <i>CookWise</i><br><br>Harold McGee's book is simply a monumental journey merging food and science...and a marvelous read. - Paula Wolfert, author of<i> Mediterranean Cooking</i><br><br>Having the pleasure of working with Harold McGee at The French Laundry kitchen was a dream come true. <i>On Food and Cooking</i> 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, chef-owner of The French Laundry and Per Se<br><br>I have used Harold McGee's <i>On Food and Cooking</i> for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf. - Jacques Pépin, author of <i>Jacques and Julia Cooking at Home</i> and <i>The Apprentice: My Life in the Kitchen</i><br><br>I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, <i>On Food and Cooking.</i>..Simply put, it is the Rosetta stone of the culinary world...McGee flipped on the science switch, and suddenly there was light. Whereas Julia Child taught how, McGee explains 'why.' - Alton Brown, <i>Time</i><br><br>McGee's immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy. I constantly refer to <i>On Food and Cooking</i> and I am thrilled there's more yet to learn from the master of food and science. This book covers topics I have never ever heard of in a comprehensive end all way. - Mario Batali, chef-owner of Babbo and Otto<br><br>Nothing could be more welcome than a revised and expanded verison of Harold McGee's <i>On Food and Cooking</i>. This big, immensely important work, with its breathtaking scope, is the basic resource for anyone who wants to understand the way we grow our food, harvest it, store it, cook it, consume, smell, taste, and even digest it. McGee's sceintific writing is intelligent, lucid, and always to the point -- helping both professionals and serious home cooks understand what happens when they work with food, enabling them to be more enlightened shoppers, cooks, and even eaters. The first edition of <i>On Food and Cooking</i> has been the best selling book in the history of our bookstore. A newer and larger <i>On Food and Cooking</i> is a gift to all who want to know how food works. - Nach Waxman, Owner, Kitchen Arts & Letters<br><br>Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee's <i>On Food and Cooking</i> is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward. -Charlie Trotter, chef-owner of Charlie Trotter's<br>
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