McGee on Food and Cooking

McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages. Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.

ISBN 0340831499   Pages 896 ISBN13 9780340831496 (What's this?)   Weight (grammes) 1830 Publisher Hodder & Stoughton General Division   Reprint date 12-Dec-2010 12:00:00 am Imprint Hodder & Stoughton Ltd   Published in London Format Hardback   Height (mm) 239 Publication date 08 Nov 2004   Width (mm) 166 DEWEY 641.403   Spine width (mm) 66 DEWEY edition DC22   Academic level General

Ch. 1		Milk and dairy products		7
Ch. 2		Eggs		68
Ch. 3		Meat		118
Ch. 4		Fish and shellfish		179
Ch. 5		Edible plants : an introduction to fruits and vegetables, herbs and spices		243
Ch. 6		A survey of common vegetables		300
Ch. 7		A survey of common fruits		350
Ch. 8		Flavorings from plants : herbs and spices, tea and coffee		385
Ch. 9		Seeds : grains, legumes, and nuts		451
Ch. 10		Cereal doughs and batters : bread, cakes, pastry, pasta		515
Ch. 11		Sauces		580
Ch. 12		Sugars, chocolate, and confectionery		645
Ch. 13		Wine, beer, and distilled spirits		713
Ch. 14		Cooking methods and utensil materials		777
Ch. 15		The four basic food molecules		792
App		A chemistry primer		811

'It answers every culinary question... This is the definitive, heavyweight reference book for the keen cook.' -- Spectator 'There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece.' -- Paul Levy, TLS 'Dazzling informative... McGee is the father of modern food science and by far the most enjoyable writer to read on the subject.' -- Bee Wilson, Sunday Telegraph 'if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition.' -- Christopher Hirst, Independent 'He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth, breadth and clarity.' -- Observer

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