"I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, On Food and Cooking...Simply put, it is the Rosetta stone of the culinary world...McGee flipped on the science switch, and suddenly there was light. Whereas Julia Child taught "how," McGee explains 'why.'" - Alton Brown, Time
"Harold McGee changed our lives with his original On Food and Cooking. While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible. On Food and Cooking is unique, engrossing reading and a major contribution to great culinary literature." -Shirley O. Corriher, author of CookWise
"Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee's On Food and Cooking is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward." -Charlie Trotter, chef-owner of Charlie Trotter's
"A must-have resource for any student of the stove, On Food and Cooking synthesizes details from a wide variety of scientific disciplines and gastronomic traditions, sparking the reader's culinary imagination with every turn of the page. Harold McGee possesses that most rare combination: a scientist's skill and a cook's heart." -Rick Bayless, author of Rick Bayless's Mexican Kitchen and Mexico One Plate at a Time
"Having the pleasure of working with Harold McGee at The French Laundry kitchen was a dream come true. On Food and Cooking continues to be the most accurate source of information for generations of chefs. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry. His books are the most worn and dog-eared of my entire collection." -Thomas Keller, chef-owner of The French Laundry and Per Se
"Harold McGee's book is simply a monumental journey merging food and science...and a marvelous read." - Paula Wolfert, author of Mediterranean Cooking
"Nothing could be more welcome than a revised and expanded verison of Harold McGee's On Food and Cooking. This big, immensely important work, with its breathtaking scope, is the basic resource for anyone who wants to understand the way we grow our food, harvest it, store it, cook it, consume, smell, taste, and even digest it. McGee's sceintific writing is intelligent, lucid, and always to the point helping both professionals and serious home cooks understand what happens when they work with food, enabling them to be more enlightened shoppers, cooks, and even eaters. The first edition of On Food and Cooking has been the best selling book in the history of our bookstore. A newer and larger On Food and Cooking is a gift to all who want to know how food works." - Nach Waxman, Owner, Kitchen Arts & Letters
"McGee's immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy. I constantly refer to On Food and Cooking and I am thrilled there's more yet to learn from the master of food and science. This book covers topics I have never ever heard of in a comprehensive end all way." - Mario Batali, chef-owner of Babbo and Otto
"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. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf." - Jacques Pépin, author of Jacques and Julia Cooking at Home and The Apprentice: My Life in the Kitchen
"On Food and Cooking is the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home." - Cheryl Mendelson, author of Home Comforts: The Art and Science of Keeping House
Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style-rich with exclamation points and everyday examples-allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham-the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science-and produced a fascinating, charming text. (Nov. 23) Forecast: With a bright red cover and rave blurbs from chefs like Jacques P pin, Mario Batali, Bobby Flay and Thomas Keller, this book is sure to draw a lot of attention during the holiday season. Copyright 2004 Reed Business Information.
In this long-awaited revision of his classic On Food and Cooking (1984), McGee has incorporated current information and covers a greater range of ingredients and how they can be prepared to develop their diverse flavors. To McGee, learning about the chemistry of foods encourages cooks to rely less on recipes and more on their own understanding of what happens to food in the skillet or the freezer. Ultimately, he believes, cooks become more confident and creative. Whether that is their goal or not, serious home cooks and professionals will repeatedly turn to this unique resource for technical details and in-depth information on everything from storing olive oils to the molecular composition of fruits. Beginning cooks who want just a smattering of food science can use Alton Brown's I'm Just Here for the Food: Food+Heat=Cooking for its basic techniques and recipes. This new edition will be in demand for years to come and should be purchased by larger public and academic libraries to give their cookery collections currency and depth.-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2005 Reed Business Information.