This fully illustrated book, which includes photographs of food taken through an electron microscope, is a blend of culinary lore and scientific explanation that examines the history of food, its make-up and its behaviour when it is prepared and cooked. Containing historical and literary anecdotes, it covers all the major food categories, from meat and potatoes to sauce bernaise and champagne. Simple scientific explanations throw light on such mysteries as how to tell stale eggs from fresh, whether searing really seals in ...
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This fully illustrated book, which includes photographs of food taken through an electron microscope, is a blend of culinary lore and scientific explanation that examines the history of food, its make-up and its behaviour when it is prepared and cooked. Containing historical and literary anecdotes, it covers all the major food categories, from meat and potatoes to sauce bernaise and champagne. Simple scientific explanations throw light on such mysteries as how to tell stale eggs from fresh, whether searing really seals in flavour and what happens when a cook kneads dough. A chapter on nutrition exposes the fallacies behind food fads, past and present. There is also a section on additives and one on the sensations of taste and smell.
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Add this copy of On Food and Cooking: the Science and Lore of the to cart. $10.99, fair condition, Sold by Orion Tech rated 5.0 out of 5 stars, ships from Arlington, TX, UNITED STATES, published 1988 by Scribner.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $11.33, fair condition, Sold by Goodwill of Colorado rated 5.0 out of 5 stars, ships from COLORADO SPRINGS, CO, UNITED STATES, published 1988 by Collier Books.
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Seller's Description:
Fair. This item is in overall acceptable condition. Covers and dust jackets are intact but may have heavy wear including creases, bends, edge wear, curled corners or minor tears as well as stickers or sticker-residue. Pages are intact but may have minor curls, bends or moderate to considerable highlighting/ writing. Binding is intact; however, spine may have heavy wear. Digital codes may not be included and have not been tested to be redeemable and/or active. A well-read copy overall. Please note that all items are donated goods and are in used condition. Orders shipped Monday through Friday! Your purchase helps put people to work and learn life skills to reach their full potential. Orders shipped Monday through Friday. Your purchase helps put people to work and learn life skills to reach their full potential. Thank you!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $13.20, good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 1988 by Collier Books.
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Seller's Description:
Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.
Add this copy of On Food and Cooking to cart. $14.07, good condition, Sold by Zoom Books Company rated 5.0 out of 5 stars, ships from Lynden, WA, UNITED STATES, published 1997 by Scribner.
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Seller's Description:
Book is in good condition and may include underlining highlighting and minimal wear. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of On Food and Cooking to cart. $14.14, fair condition, Sold by Dream Books Co. rated 5.0 out of 5 stars, ships from Denver, CO, UNITED STATES, published 1997 by Scribner.
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Seller's Description:
Fair. This copy has clearly been enjoyed-expect noticeable shelf wear and some minor creases to the cover. Binding is strong and all pages are legible. May contain previous library markings or stamps.
Add this copy of On Food and Cooking to cart. $14.15, good condition, Sold by Dream Books Co. rated 5.0 out of 5 stars, ships from Denver, CO, UNITED STATES, published 1997 by Scribner.
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Seller's Description:
Good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing but the text remains fully legible. Dust jacket may be missing and supplemental materials like CDs or codes may not be included. Could have library markings. Ships promptly!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $14.18, fair condition, Sold by Seattle Goodwill rated 5.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 2004 by Scribner Book Company.
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Seller's Description:
Fair. May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $14.19, fair condition, Sold by HPB-Red rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2004 by Scribner.
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Seller's Description:
Fair. Connecting readers with great books since 1972. Used textbooks may not include companion materials such as access codes, etc. May have condition issues including wear and notes/highlighting. We ship orders daily and Customer Service is our top priority!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $14.43, fair condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 1984 by Scribner Book Company.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $14.46, good condition, Sold by The Book Cellar rated 4.0 out of 5 stars, ships from Nashua, NH, UNITED STATES, published 1988 by Prentice Hall & IBD.
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Seller's Description:
Good. Size: 1x6x9; Some wear, but still a good reading copy. Slight wrinkling/discoloration to some pages, but does not affect readability. A portion of your purchase of this book will be donated to non-profit organizations. Over 1, 000, 000 satisfied customers since 1997! Choose expedited shipping (if available) for much faster delivery. Delivery confirmation on all US orders.
This is a wonderful book but it took weeks to arrive and, when it did, the base of the spine was broken. It won't survive much more than one read which is a pity as it is a very valuable reference book which I would have returned to many times. I'll be forced to search out another copy. I suspect this book has been kept in poor conditions.
juanra
Mar 12, 2009
This is a very interesting book.
Many chemistry explained. In few moments are a bit arid.
jewel
Feb 14, 2008
love it
I have the first edition which I bought new when it came out and just love it. I looked for copies for my son and for my friend. They love to cook and are curious about the 'how' and 'why' of it. I found the hard cover on Alibris for half the amount my other favorite local retailer was selling it. It's full of interesting info lilke why a cut apple turns brown, why egg whites won't whip in a plastic bowl, the origin of foods. What is a 'caper' anyway? The answers are all there.
Sarita
Jan 9, 2008
Help in the Kitchen
This is one of those books that cooks, not matter how experienced, really need to have on the shelf.
The science of cooking is something many of us are just not taught in school or by our cooking teachers (parents included!) and someone like Mr McGee makes it easy to learn the basics that will transform anyone into a much better cook, even if its just cooking for one!