Title
On Food And Cooking: The Science And Lore Of The Kitchen,New
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An Awardwinning Kitchen Classic For Over 35 Years, And Hailed By Time Magazine As 'A Minor Masterpiece' When It First Appeared In 1984, On Food And Cooking 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.For Its Twentieth Anniversary, Harold Mcgee Prepared A New, Fully Revised And Updated Edition Of On Food And Cooking. He Has Rewritten The Text Almost Completely, Expanded It By Twothirds, And Commissioned More Than 100 New Illustrations. As Compulsively Readable And Engaging As Ever, The New On Food And Cooking Provides Countless Eyeopening Insights Into Food, Its Preparation, And Its Enjoyment.On Food And Cooking Pioneered The Translation Of Technical Food Science Into Cookfriendly Kitchen Science And Helped Birth The Inventive Culinary Movement Known As 'Molecular Gastronomy.' Though Other Books Have 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 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 Foodson 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does this book have? A: This book has eight hundred ninety-six pages. It provides an extensive exploration of food science and cooking techniques.
- Q: What is the binding type of this book? A: This book is a hardcover edition. The durable binding enhances its longevity for frequent use in the kitchen.
- Q: What are the dimensions of this book? A: The dimensions of this book are six point six two inches in length, two point zero one inches in width, and nine point two five inches in height. These dimensions make it a substantial reference volume.
- Q: How should I use this book? A: You can use this book as a reference for understanding food science and techniques. It's suitable for both home cooks and professional chefs.
- Q: Is this book suitable for beginners in cooking? A: Yes, this book is suitable for beginners. It provides clear explanations and insights, making complex concepts accessible.
- Q: Can I use this book for advanced culinary techniques? A: Yes, this book is ideal for advanced culinary techniques. It delves into molecular gastronomy and other sophisticated cooking methods.
- Q: How do I care for this book? A: To care for this book, store it in a cool, dry place. Avoid exposure to moisture and direct sunlight to preserve its quality.
- Q: Is this book safe for kids? A: Yes, this book is safe for kids. However, adult supervision is recommended during cooking activities to ensure safety.
- Q: What is the recommended storage for this book? A: Store this book upright on a shelf or in a bookcase. Ensure it is not stacked under heavy items to avoid damage.
- Q: What if my book arrives damaged? A: If your book arrives damaged, please contact customer support for assistance with returns or exchanges. Most retailers have a warranty policy for such issues.
- Q: How does this book compare to other cooking references? A: This book is considered a classic among cooking references. It combines scientific insights with practical cooking techniques, setting it apart from others.
- Q: Is this book focused on any specific cuisine? A: No, this book is not focused on a specific cuisine. It covers a wide array of cooking techniques and food science applicable to various cuisines.
- Q: Can I find illustrations in this book? A: Yes, this book contains more than one hundred new illustrations. These visuals enhance the understanding of cooking techniques and food science.
- Q: Is this book suitable for professional chefs? A: Yes, this book is suitable for professional chefs. Its detailed exploration of food science offers valuable insights for advanced culinary practices.
- Q: What is the author’s background? A: The author, Harold McGee, is a renowned food scientist and writer. His expertise lends credibility and depth to the content of this book.
- Q: Does this book contain health-related information? A: Yes, this book discusses the health benefits and risks of various foods. It provides insights into nutrition and food preparation.