On Food and Cooking: The Science and Lore of the Kitchen, McGee, Harold, Awsome!

Description: A Must-Have For Any Professional or Culinary Enthusiastic!!! A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors, and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. Hardcover book Printed in the USA 2004 edition Like new: The book looks new but has been read. The cover has no visible wear, and the dust jacket is included for hard covers. It has no missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. Very Good quality on paper, nice details Don't miss this opportunity GENUINE-USA SELLER. I do the best I can to accurately describe all my items and point out any areas of potential concern. Our team packages your items safely and securely, so we can ship just about anything. From fragile and high-value items, so that everything arrives in the same condition was sold. Check out my other listings, We have more COOL STUFF available. A-404

Price: 25.99 USD

Location: Miami, Florida

End Time: 2024-08-25T12:50:45.000Z

Shipping Cost: 0 USD