"On Food and Cooking" is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, 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 bearnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as why you can whip cream but not milk; what makes white meat white; ...
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"On Food and Cooking" is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, 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 bearnaise and champagne. Easy-to-understand 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 not-so-new addition to food -- and taste and smell, our two pleasure-giving 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.
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Add this copy of On Food and Cooking: the Science and Lore of the to cart. $13.96, good condition, Sold by Books For Life rated 5.0 out of 5 stars, ships from Laurel, MD, UNITED STATES, published 1984 by Scribner.
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Seller's Description:
Book is in good condition. Minimal signs of wear. It May have markings or highlights but kept to only a few pages. May not come with supplemental materials if applicable.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $14.50, 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. $14.82, good condition, Sold by HPB-Red rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1984 by Scribner.
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Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/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. $26.95, very good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 1984 by Scribner Book Company.
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Very Good. Very Good condition. Very Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
Add this copy of On Food and Cooking: The Science and Lore of the to cart. $35.89, very good condition, Sold by DeesBooks rated 5.0 out of 5 stars, ships from McClelland, IA, UNITED STATES, published 1984 by Scribner Book Company.
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Very good. Very good book. Cover shows some corner, edge & scuffing wear and has a small crease at the bottom of the spine that was probably done in binding the book and a small crease at the bottom of the back edge. Pages are clean & tight with some corner, edge & tanning wear and a few bent corner tips.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $42.00, like new condition, Sold by West Coast Bookseller rated 5.0 out of 5 stars, ships from Moorpark, CA, UNITED STATES, published 1984 by Scribner.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $17.78, fair condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 1984 by Scribner.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $23.99, like new condition, Sold by EKER Books rated 4.0 out of 5 stars, ships from Bryantown, MD, UNITED STATES, published 1984 by Scribner.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $56.37, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1984 by Scribner.
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!
