On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking: The Science and Lore of the Kitchen

by Harold McGee
4.3 36

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On Food and Cooking 4.4 out of 5 based on 0 ratings. 36 reviews.
jsclapton More than 1 year ago
This book covers everything from apples to zuchini. If you ever were curious about the why's of cooking, this book has the answers. Theres no recipes and very few pictures. It's not a cookbook. It is a definitive reference on anything and everything food related. You will have a greater understanding of food chemistry after reading this book. After the first few pages I learned how to pick out fresher eggs at the supermarket. It also dispels common food myths like searing steaks. Searing steaks only imparts flavors, it does nothing to seal in juices. If you find this interesting, don't hesitate any longer.
Guest More than 1 year ago
Having read about this book in the Dallas Morning News, I paid little attention to it at first, but decided to pick it up regardless...and upon opening to a random page, immediately learned ten things I hadn't known before. As a novice in the field of cooking, I still find this book to be indispensable and can only imagine how much more it would be to professionals.
TedMorgan More than 1 year ago
I am slowly learning how to cook. This work might almost overwhelm me. Sometimes it does, but the information informs television cooking programs and cookbooks. The format lets me access useful information quickly. Dr. McGee writes clearly. He explains complex technical matters in ways that I usually understand. I enjoy browsing this work. Dr. McGee makes me want to experiment. His work encourages me to take chances with cooking and to explore cookbooks. I have a revision of the "Joy of Cooking", "Galatoire's Cookbook", James E. McWilliams' "A Revolution in Eating: How the Quest for Food Shaped America", Alice Water's Chez Panisse Vegetables", Reader' Digest "Live Longer Cookbook", and several other books. The core work is Dr. McGee's work. I also have several old cookbooks that include some classic works, including some by Elizabeth David, James Beard, and M.F.K. Fisher, but those I listed are the ones now in my kitchen. I hope slowly to build a library of books on cooking and cookbooks. I want to add Dr. McGee's new book. The price is moderate for such a resource.
Anonymous More than 1 year ago
I am currently a culinary student and I am enjoying every minute of school. I keep checking out the book stores to see any cooking books that I could add to my collection. I came across this book and had to have it. I glance at this book almost after every class or even while I'm studying the cooking books for our classes. This book has helped me learn more about the boiling points of sugar or yeast metabolism among many other facts. Having this book will allow me to become a more knowledgeable chef.
Biotekgeek More than 1 year ago
Harold McGee's On Food and Cooking is truly a classic volume in its field and a must have volume for anyone involved the food industry; whether, a food scientist, dietitian, professional chef, or just someone wondering how or why food is the way it is. As a high school chemistry teacher who also teaches food chemistry as part of a Design Technology Class, I have found it to be an invaluable resource. It is not a typical cookbook with a bunch of recipes and it was not intended to be.
Guest More than 1 year ago
This book has been my bible for the past 10 years. If you are really serious about being a great cook, this book is a must. I am not a professional chef and I have no formal training. Yet this book has given me an excellent education. It is one thing to learn the art of cooking, which may be something that can never be taught. This is the science of cooking and understanding the science will give you the base of knowledge you need to become a true and accomplished chef.
BinkyBear143 More than 1 year ago
My mom read the whole book in 2 days. So I am pretty sure she liked it
Guest More than 1 year ago
As a scientist, I find this book terrifically well-written, engaging, and informative - it has given me a really enjoyable and knowledgeable take on my cooking!
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very lovely book! Loved it!
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This book really is the ultimate collection of knowledge about food. I never thought so much about what goes on in my food until I read this!
knotdr More than 1 year ago
Find out why some foods work with others, why you need water or milk in some recipes, what happens to proteins when you sear meat. This and so much more.
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