McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

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There are no recipes and while it might be interesting to flip through once or twice, I can't imagine why I would ever need or want this book.

The work is separated into sections that focus on the ingredients, providing the structure for the author to speculate on the history of foodstuffs and cookery, and the molecular characteristics of food flavors, [6] while the text is illustrated by charts, graphs, pictures, and sidebar boxes with quotes from sources such as Brillat-Savarin and Plutarch. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry. McGee's scientific approach to cooking has been embraced and popularized by chefs and authors such as Heston Blumenthal, David Chang, Alton Brown, Shirley Corriher, Lynne Rossetto Kasper and Russ Parsons. This friend suggested that I hunt down something on the topic that approached things from a scientific perspective, and while looking I stumbled upon McGee. I have used Harold McGee's On Food and Cooking for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process.I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, On Food and Cooking. This is a reference book to be consulted often -- but I read it cover to cover, and enjoyed it lots.

If you cannot handle information purveyed to you in a dry, textbook-like manner this is not the book for you. Nearly anything you might want to know about the history, etymology, and process of gastronomy is covered in this volume, but even that is too dry a description to really explain how fun it is. Once upon a time, I was expressing my frustration with books on cooking to a chemist friend -- primarily that most books on cooking treat cooking as this magical art.He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. How does the Maillard reaction work, and why is it the greatest thing to hit the culinary art since well before sliced bread? On Food and Cooking continues to be the most accurate source of information for generations of chefs. I learned a lot about food and cooking food and feel this has already helped me become a better cook. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy.

As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

The description of what happens when you make mayonnaise definitely helped me avoid getting it wrong for example. It is not a recipe book, but even when working from a recipe, by someone else or of one's own devising, it is always worth checking detail with McGee. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. If you DO work your way through from beginning to end, and are serious about cooking, this will improve every aspect of your cooking. This is the kind of book that will sit next to the stove, dog-eared and grease-spattered, eternally useful, until Personal Chef Robots become fixtures in all of our homes.

Practical information, like how to tell stale eggs from fresh, is liberally sprinkled amid the science and anecdotes. While that would certainly work to improve your technique when looking up a specific ingredient, you'd miss out on a lot. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. You will find out things like: why we knead dough; what is happening on a molecular level, what happens when yeast ferments in dough, other methods of leavening dough, dough that is not leavened. On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition.McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. This is NOT a cookbook -- it's a guide to food, a dynamic explanation about where your food comes from, the science behind how it cooks/blends/rises and how preparation techniques impact taste. g., for pasta use abundant water, with reasons and the science behind everything [8] : 575-6 ) and includes a few historical recipes (e. On Food and Cooking is one of those few books that I can drop on a table, let it fall open to any page, and read for the next hour. Cooking is too often about just following a recipe without ever really understanding why things are done.



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