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Whistle Stopper - On Food and Cooking: The Science and Lore of the Kitchen
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List Price: $40.00
Our Price: $23.33
Your Save: $ 16.67 ( 42% )
Availability: Usually ships in 24 hours
Manufacturer: Scribner
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780684800011
ISBN: 0684800012
Label: Scribner
Manufacturer: Scribner
Number Of Items: 1
Number Of Pages: 896
Publication Date: 2004-11-16
Publisher: Scribner
Studio: Scribner
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Spotlight customer reviews:
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Customer Rating:
Summary: Foodie lust!
Comment: I love this book. Even when I know quite a bit about something he manages to tell me more.
Customer Rating:
Summary: Husband loves this book
Comment: I bought this book for my husband, at his request. He's not much of a cook, but he is intrigued by the encyclopedic knowledge of food and food preparation that this book includes. He is very pleased with the purchase. And I will refer to it, I'm sure.
Customer Rating:
Summary: Analitical Review of "On Food and Cooking"
Comment: A scientific approach to cooking. It covers all aspexts of food preparation, has extensive bibliography and a good index. This book is not for casual cookers. The reader has to be serious in his desire to profundize his knowledge of the minutia that makes the difference between a casually prepared dish and a great one. He/she have to possess some knowledge of chemistry to get a good information in regard to the delicate aspects of different forms of heat, coockware etc. All and all, it is an excellent source of good information for the serious cook.
Customer Rating:
Summary: Great value, great fun, and very informative.
Comment: This is an excellent book filled with great information in what I like to call a "pick up and read a little" format. It is logically arranged and well indexed but it lends itself well to random reading. Think of it as part Extraordinary Origins of Everyday Things, part chemistry primer, and part dictionary of eatables.
Since buying this book, I leave it within easy reach on the top of the bookshelf and typically pick it up and choose something at random and learn something new.
Very readable, well illustrated and a great value: you will not regret purchasing this book.
Customer Rating:
Summary: So Good - I've Bought Copies For All My Foodie Friends
Comment: I looked for a book that would help me understand which variables can I manipulate to affect the outcome in my cooking of : meat, bread, eggs, sauces, vegetables ... etc. And would help me with food handling practice - bringing it out of habit in to understanding. Different cultures handle food differently - I wanted to understand what effects those habits have. How does food spoil? And what are the variables that one can control - and how do cultures control them?
This book responds to those questions, bringing real understanding to my kitchen. And it responds to them on both an overview level and a scientific level, and one can engage either or both.
The book really appeals to be because this isn't a scientist writing dryly about food, this is a food lover bringing the context of history and science to food preparation.
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Editorial Reviews:
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A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
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