On Food and Cooking
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition.[1][2] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture.
The book provides a reference to the scientific understanding and preparation of
Rosetta stone of the culinary world",[3] Daniel Boulud has called the book a "must for every cook who possesses an inquiring mind",[4] while Heston Blumenthal has stated it is "the book that has had the greatest single impact on my cooking".[5]
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,
See also
References
- ^ Waxman, Nach, Slate.com (December 12, 2007). The Joy of Cookbooks
- ^ Davis, Mandy, Publishers Weekly (November 22, 2004). PW Talks with Harold McGee
- ^ Brown, Alton, TIME Magazine (April 30, 2009). "The 2008 TIME 100". Time. Archived from the original on May 5, 2008.
{{cite magazine}}: CS1 maint: multiple names: authors list (link) - ^ Saekel, Karola, San Francisco Chronicle (December 1, 2004). Good reads for the cooks on your list
- ^ Hirst, Christopher, The Independent. (November 13, 2004) Snail porridge? It's a matter of taste
- ^ Jaine, Tom, The Guardian (December 11, 2004). Taste sensation
- ^ Stafford, Matthew, SF Weekly (November 24, 2004). On Food and Cooking: The Science and Lore of the Kitchen
- ^ OCLC 56590708.
- ^ Hirst, Christopher, The Independent. (December 3, 2004) The best of 2004: food books reviewed
External links
- On Food and Cooking on McGee's site "Curious Cook"