{"product_id":"on-food-and-cooking-the-science-and-lore-of-the-kitchen-revised-and-updated","title":"On Food and Cooking: The Science and Lore of the Kitchen (Revised and Updated)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (p. 819-833) and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eContents\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eAcknowledgments \n\u003cp\u003e\u003c\/p\u003eIntroduction: Cooking and Science, 1984 and 2004 \n\u003cp\u003e\u003c\/p\u003eChapter 1 Milk and Dairy Products \n\u003cp\u003e\u003c\/p\u003eChapter 2 Eggs \n\u003cp\u003e\u003c\/p\u003eChapter 3 Meat \n\u003cp\u003e\u003c\/p\u003eChapter 4 Fish and Shellfish \n\u003cp\u003e\u003c\/p\u003eChapter 5 Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices \n\u003cp\u003e\u003c\/p\u003eChapter 6 A Survey of Common Vegetables \n\u003cp\u003e\u003c\/p\u003eChapter 7 A Survey of Common Fruits \n\u003cp\u003e\u003c\/p\u003eChapter 8 Flavorings from Plants: Herbs and Spices, Tea and Coffee \n\u003cp\u003e\u003c\/p\u003eChapter 9 Seeds: Grains, Legumes, and Nuts \n\u003cp\u003e\u003c\/p\u003eChapter 10 Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta \n\u003cp\u003e\u003c\/p\u003eChapter 11 Sauces \n\u003cp\u003e\u003c\/p\u003eChapter 12 Sugars, Chocolate, and Confectionery \n\u003cp\u003e\u003c\/p\u003eChapter 13 Wine, Beer, and Distilled Spirits \n\u003cp\u003e\u003c\/p\u003eChapter 14 Cooking Methods and Utensil Materials \n\u003cp\u003e\u003c\/p\u003eChapter 15 The Four Basic Food Molecules \n\u003cp\u003e\u003c\/p\u003eAppendix: A Chemistry Primer \n\u003cp\u003e\u003c\/p\u003eSelected References \n\u003cp\u003e\u003c\/p\u003eIndex\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This explains everything. Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.\" \n\u003cb\u003e--Samin Nosrat, author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, \n\u003ci\u003eOn Food and Cooking\u003c\/i\u003e... it is the Rosetta stone of the culinary world...McGee flipped on the science switch, and suddenly there was light. Whereas Julia Child taught how, McGee explains 'why.'\" \n\u003cb\u003e--Alton Brown, \u003ci\u003eTime\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"I have used Harold McGee's \n\u003ci\u003eOn Food and Cooking\u003c\/i\u003e whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process.\" \n\u003cb\u003e--Jacques Pépin\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"A must-have resource for any student of the stove, On Food and Cooking synthesizes details from a wide variety of scientific disciplines and gastronomic traditions, sparking the reader's culinary imagination with every turn of the page. Harold McGee possesses that most rare combination: a scientist's skill and a cook's heart.\" \n\u003cb\u003e--Rick Bayless\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \" \n\u003ci\u003eOn Food and Cooking\u003c\/i\u003e continues to be the most accurate source of information for generations of chefs. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry.\" \n\u003cb\u003e--Thomas Keller\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"I don't think that Harold McGee missed a single detail in this absolutely fascinating anthology of the hows, whys, and wherefores of cooking. This book is a treasure trove of useful facts and unusual information and a must for every cook who possesses an inquiring mind.\" \n\u003cb\u003e--Daniel Boulud\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAn award-winning kitchen classic for over 35 years, and hailed by \u003ci\u003eTime\u003c\/i\u003e magazine as \"a minor masterpiece\" when it first appeared in 1984, \u003ci\u003eOn Food and Cooking \u003c\/i\u003eis 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.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eFor its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of \n\u003ci\u003eOn Food and Cooking\u003c\/i\u003e. 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 \n\u003ci\u003eOn Food and Cooking\u003c\/i\u003e provides countless eye-opening insights into food, its preparation, and its enjoyment. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eOn Food and Cooking\u003c\/i\u003e 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, \n\u003ci\u003eOn Food and Cooking \u003c\/i\u003eremains 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. \n\u003cp\u003e\u003c\/p\u003eAmong the major themes addressed throughout the new edition are: \n\u003cbr\u003e - Traditional and modern methods of food production and their influences on food quality \n\u003cbr\u003e - The great diversity of methods by which people in different places and times have prepared the same ingredients \n\u003cbr\u003e - Tips for selecting the best ingredients and preparing them successfully \n\u003cbr\u003e - The particular substances that give foods their flavors, and that give us pleasure \n\u003cbr\u003e - Our evolving knowledge of the health benefits and risks of foods \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eOn Food and Cooking\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 11\/22\/2004 pg. 53 (EAN 9780684800011, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 11\/15\/2004 pg. 540 (EAN 9780684800011, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times\u003c\/span\u003e 12\/05\/2004 pg. 35 (EAN 9780684800011, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/15\/2005 pg. 140 (EAN 9780684800011, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/01\/2005 pg. 125 (EAN 9780684800011, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/01\/2005 (EAN 9780684800011, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eTime\u003c\/span\u003e 03\/24\/2008 pg. 48 (EAN 9780684800011, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMcGee, Harold\u003cbr\u003e\n\t\t\t\t\t\t\t\tHarold McGee is a world-renowned authority on the science of food and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, \n\u003ci\u003eOn Food and Cooking \u003c\/i\u003eand \n\u003ci\u003eThe Curious Cook\u003c\/i\u003e, as well as many articles and reviews. He has been named food writer of the year by \n\u003ci\u003eBon Appétit \u003c\/i\u003emagazine and to the Time 100, an annual list of the world's most influential people. He lives in San Francisco. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e McGee, Harold\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Scribner Book Company\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2004-11-23\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Essays \u0026amp; Narratives|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookery|Food\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.95 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780684800011\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780684800011\u003c\/p\u003e","brand":"Scribner Book Company","offers":[{"title":"Default Title","offer_id":51110238519574,"sku":"SP-9780684800011","price":62.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780684800011_spiral.png?v=1774948098","url":"https:\/\/lusper.myshopify.com\/products\/on-food-and-cooking-the-science-and-lore-of-the-kitchen-revised-and-updated","provider":"Lusperbooks","version":"1.0","type":"link"}