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On Food and Cooking: The Science and Lore of the Kitchen
1st Ed. 2003 Harold McGee

Item #:  BOC11557
Our Price: $35.00
Quantity: One








On Food and Cooking: The Science and Lore of the Kitchen – 1st Ed. 2003 Harold McGee  On Food and Cooking: The Science and Lore of the Kitchen – 1st Ed. 2003 Harold McGee  On Food and Cooking: The Science and Lore of the Kitchen – 1st Ed. 2003 Harold McGee  On Food and Cooking: The Science and Lore of the Kitchen – 1st Ed. 2003 Harold McGee  On Food and Cooking: The Science and Lore of the Kitchen – 1st Ed. 2003 Harold McGee

         On Food and Cooking: The Science and Lore of the Kitchen – 1st Ed. 2003 Harold McGee  On Food and Cooking: The Science and Lore of the Kitchen – 1st Ed. 2003 Harold McGee  On Food and Cooking: The Science and Lore of the Kitchen – 1st Ed. 2003 Harold McGee



Details


Hardcover: 684 pages
Publisher: Stated Scribner's First Paperback 2003
ISBN-10: 0684843285
Approx. Size:  6" x 9.25" inches

Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the
work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and more.

The book provides a reference to the scientific understanding and preparation of food. It has been described by Alton Brown as "the Rosetta stone of the culinary world",
Daniel Boulud has called the book a "must for every cook who possesses an inquiring mind", while Heston Blumenthal has stated it is "the book that has had the greatest single impact on my cooking".

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, while the text is illustrated by charts, graphs, pictures, and sidebar boxes with quotes from sources such as Brillat-Savarin and Plutarch. The book advises on how to cook many things (e.g., for pasta use abundant water, avoid hard water, add salt and a little oil to water, use slightly acidic water, with reasons and the science behind everything and includes a few historical recipes (e.g., Fish or Meat Jelly, by Taillevent in 1375, but no modern recipes as such.

Very good condition with all pages absolutely clean and tight, very minor edge wear if that. Looks un-read.

A nice piece for the lover of the type of cuisine or cookbook lover. A great gift idea.

Please see and enlarge photos and email with any questions prior to purchase. Thanks






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