Title
On Food and Cooking: The Science and Lore of the Kitchen,Used
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On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food its history, its makeup, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce b?arnaise and champagne. Easytounderstand scientific explanations throw light on such mysteries as why you can whip cream but not milk; what makes white meat white; whether searing really seals in flavor; how to tell stale eggs from fresh; why 'fruits' ripen and 'vegetables' don't; how to save a sauce; what hops do; and what happens when you knead dough. A chapter on nutrition reveals that Americans have been obsessed with their diet since the 1800s and exposes the fallacies behind food fads past and present. There's a section on additives a notsonew addition to food and taste and smell, our two pleasuregiving versions of the oldest sense on earth. With more than 200 illustrations, including extraordinary photographs of food taken through the electron microscope, this book 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: What is the main focus of 'On Food and Cooking' by Harold McGee? A: 'On Food and Cooking' explores the science and lore behind food, examining its history, composition, and behavior during various cooking processes.
- Q: How many pages does the book contain? A: The book contains 684 pages, providing an in-depth look at culinary science.
- Q: Is 'On Food and Cooking' suitable for beginners in cooking? A: Yes, the book is written in an easy-to-understand manner, making it accessible for beginners while still offering valuable insights for experienced cooks.
- Q: What type of illustrations are included in the book? A: The book includes over 200 illustrations, including detailed photographs of food taken with an electron microscope.
- Q: What is the condition of the used book being offered? A: The used book is listed in 'Good Condition', indicating it is well-preserved and readable.
- Q: Who is the author of 'On Food and Cooking'? A: The author of the book is Harold McGee, a well-respected science writer known for his work in food science.
- Q: When was 'On Food and Cooking' published? A: The book was published on November 1, 1984.
- Q: Does the book cover nutrition and food fads? A: Yes, it includes a chapter on nutrition that discusses historical dietary obsessions and critiques food fads.
- Q: What type of binding does the book have? A: The book is bound in hardcover, providing durability and a premium feel.
- Q: Is there a section on food additives in the book? A: Yes, the book features a section that discusses food additives and their role in modern cooking.