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. $72.44, like new condition, Sold by Opa! Books rated 5.0 out of 5 stars, ships from Carson City, NV, UNITED STATES, published 1986 by HARPERCOLLINS PUBLISHERS LTD.
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Seller's Description:
Like New. Like New Inside & Out. Clean & Crisp! No markings. You will be pleased. Excellent book! ( z1s78C ) Some very minimal shelf wear on dust cover. ** Fast Shipping! **
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $72.44, like new condition, Sold by Cronus Books rated 4.0 out of 5 stars, ships from Carson City, NV, UNITED STATES, published 1986 by HARPERCOLLINS PUBLISHERS LTD.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Like New. Like New Inside & Out. Clean & Crisp! No markings. You will be pleased. Excellent book! ( z1s78C ) Some very minimal shelf wear on dust cover. ** Fast Shipping! **
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!
