Yup, we’ve got that one

And more than one million more. Become a member today and read free for two weeks.

Read free for two weeks
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn 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.
Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

Topics: Cookbooks, Illustrated, Food History, Gastronomy, Fruits & Veggies, and Informative

Published: Scribner on
ISBN: 9781416556374
List price: $27.69
Read on Scribd mobile: iPhone, iPad and Android.
Availability for On Food and Cooking: The Science and Lore of the Kitchen
With a 30 day free trial you can read online for free
  1. This book can be read on up to 6 mobile devices.
awesome!! more
Not a cookbook. Everything you ever might want to know about how food works. How ice cream is made, why bread rises, what kind of molds are in cheese, what are the parts of an egg. And yet, readable. Brill. May however, make you annoy your friends with "well you know, cheese on the Asian steppe in the late Iron Age..."more
One of the few books to look at the science that is behind the art of cooking food. This is not a cookbook though it does contain a great deal of tips, hints and instructions to help with cooking. It is really a book for looking up specific subjects, like an encyclopedia, or for reading a few pages at a time, when nothing else is available. It is an extraordinary book that every serious chef should own as a reference.more
This is an amazingly comprehensive study of the history, sociology, chemistry, and physics of human food and its preparation and preservation. I'd checked it out of the library expecting to read it, but it's more of a reference book than a book to be read.more
A really excellent look at the underlying physical phenomena that go on in the process of cooking; this is one of Alton Brown’s top references. McGee covers the physics and chemistry at a level that should be easy for anyone who made it through high school AP Chemistry and accessible to anyone who finds Scientific American readable. In addition to the science, he also includes interesting vignettes of history and etymology, including excerpts from historical cookbooks.I don’t do a lot of cooking (yet), but in my limited areas of experience, there were some good a-ha moments. This would be a good book to keep on hand to reference any time you work with a particular ingredient or technique to deepen your understanding and suggest new possibilities. It would also be a good book for any high school chemistry teacher to keep on hand to interest a student who knows more about cooking, or to make cooking more interesting for a science type.more
World's best (and possibly only) kitchen / bathroom book. Highly recommended.more
This is a great book full of interesting information on food and cooking science and history. My only complaint is that it is not ideal for quick reference, it reads more like a text book than an encyclopedia.more
When I want to understand the muscle fiber structure of octopus, or learn about the history and definition of pumpernickel bread, or figure out how the qualities of corn syrup differ from that of honey, I turn to Harold McGee's On Food and Cooking. This is an impressively extensive reference book of ingredients, cooking techniques, food history, and food science. The information is grouped in chapters such as Milk and Dairy Products, Meat, and Edible Plants, with a nice chemistry primer covering atoms, molecules and energy at the end. A staggering amount of information is packed into each chapter ranging from interesting facts, history and detailed descriptions to excellent illustrations.McGee dedicates 68 pages to eggs, covering such topics as how a hen makes an egg, why yolks sometimes turn green when cooked, the eight different proteins that make up an egg white along with their natural function and culinary properties (did you know ovalbumin is 54% of the total protein in albumen and it sets when heated to 180˚F?), plus, a silly cook's joke about cooking eggs on a spit from book printed in the 1400s, and fourteen pages on egg foams. Whew! If you have any tendencies toward research, you will be lost in the pages from the moment you open the cover.more
Very impressive cook-book - without recipes.Explains in fascinating (and amusing) detail what happens when ingredients become food.more
Comparing the sections between the earlier edition and later edition of this book made me realize that they actually are complementary but written with very different viewpoints. The first book is all about the science. Some conclusions are applied to food but it always comes back to scientific information as the heart of the material. The second book is first and foremost about applying science to cooking. This may sound like a slight difference and there probably is a better way to describe it but it makes a world of difference when reading the book. Therefore the new Protein section is all about what happens to foods high in protein when heat is applied, or acid is added, etc.This does not make the new book either superior or inferior. However, it is important to understand that it is a different book. Whether you use it simply depends on what sort of information you need and how you plan to apply it. I am still thoroughly enjoying McGee's new version and am sure it will all come in handy with practical cooking situations. However, when it comes to matters of hard-core science ... only the old version will suffice. In my view, McGee has produced a two-volume set and I plan on using both often.more
A wonderful book that explains the chemistry and physics of cooking in great detail. Although it has the occasional explanation of how to cook a particular dish, it is not a cookbook, but a scientific explanation for what's going on in the kitchen. It's what Alton Brown might have written as a Ph. D. thesis.more
A classic. I still need to read cover to cover.more
The first edition is utterly a fascinating and historic, but suffers from textbook-like presentation.more
Ever wonder if copper bowls *really* make a difference when whipping egg whites? McGee includes both protein folding theory and spectrophotometer evidence. No shortage of electron microscope photographs either - but it's not *just* hardcore science geekery, he takes you through history and real science (repeatable experiments!)more
I like to think that, while I don't know everything, I do know where to look it up. And this book is where I turn to most often: it tells me which fruit ripen faster in a paper bag (thank you, ethylene!), whether or not to refrigerate apples (wisdom which is trumped by my wife's preference), and what the bubbles in bread dough come from (in language, with pictures, that even my kids understand).Advances in the state of the art may render some of the information out of date, but it will be a long time before it's all put together between two covers that make me want to throw out my McGee.more
Read all 18 reviews

Reviews

awesome!! more
Not a cookbook. Everything you ever might want to know about how food works. How ice cream is made, why bread rises, what kind of molds are in cheese, what are the parts of an egg. And yet, readable. Brill. May however, make you annoy your friends with "well you know, cheese on the Asian steppe in the late Iron Age..."more
One of the few books to look at the science that is behind the art of cooking food. This is not a cookbook though it does contain a great deal of tips, hints and instructions to help with cooking. It is really a book for looking up specific subjects, like an encyclopedia, or for reading a few pages at a time, when nothing else is available. It is an extraordinary book that every serious chef should own as a reference.more
This is an amazingly comprehensive study of the history, sociology, chemistry, and physics of human food and its preparation and preservation. I'd checked it out of the library expecting to read it, but it's more of a reference book than a book to be read.more
A really excellent look at the underlying physical phenomena that go on in the process of cooking; this is one of Alton Brown’s top references. McGee covers the physics and chemistry at a level that should be easy for anyone who made it through high school AP Chemistry and accessible to anyone who finds Scientific American readable. In addition to the science, he also includes interesting vignettes of history and etymology, including excerpts from historical cookbooks.I don’t do a lot of cooking (yet), but in my limited areas of experience, there were some good a-ha moments. This would be a good book to keep on hand to reference any time you work with a particular ingredient or technique to deepen your understanding and suggest new possibilities. It would also be a good book for any high school chemistry teacher to keep on hand to interest a student who knows more about cooking, or to make cooking more interesting for a science type.more
World's best (and possibly only) kitchen / bathroom book. Highly recommended.more
This is a great book full of interesting information on food and cooking science and history. My only complaint is that it is not ideal for quick reference, it reads more like a text book than an encyclopedia.more
When I want to understand the muscle fiber structure of octopus, or learn about the history and definition of pumpernickel bread, or figure out how the qualities of corn syrup differ from that of honey, I turn to Harold McGee's On Food and Cooking. This is an impressively extensive reference book of ingredients, cooking techniques, food history, and food science. The information is grouped in chapters such as Milk and Dairy Products, Meat, and Edible Plants, with a nice chemistry primer covering atoms, molecules and energy at the end. A staggering amount of information is packed into each chapter ranging from interesting facts, history and detailed descriptions to excellent illustrations.McGee dedicates 68 pages to eggs, covering such topics as how a hen makes an egg, why yolks sometimes turn green when cooked, the eight different proteins that make up an egg white along with their natural function and culinary properties (did you know ovalbumin is 54% of the total protein in albumen and it sets when heated to 180˚F?), plus, a silly cook's joke about cooking eggs on a spit from book printed in the 1400s, and fourteen pages on egg foams. Whew! If you have any tendencies toward research, you will be lost in the pages from the moment you open the cover.more
Very impressive cook-book - without recipes.Explains in fascinating (and amusing) detail what happens when ingredients become food.more
Comparing the sections between the earlier edition and later edition of this book made me realize that they actually are complementary but written with very different viewpoints. The first book is all about the science. Some conclusions are applied to food but it always comes back to scientific information as the heart of the material. The second book is first and foremost about applying science to cooking. This may sound like a slight difference and there probably is a better way to describe it but it makes a world of difference when reading the book. Therefore the new Protein section is all about what happens to foods high in protein when heat is applied, or acid is added, etc.This does not make the new book either superior or inferior. However, it is important to understand that it is a different book. Whether you use it simply depends on what sort of information you need and how you plan to apply it. I am still thoroughly enjoying McGee's new version and am sure it will all come in handy with practical cooking situations. However, when it comes to matters of hard-core science ... only the old version will suffice. In my view, McGee has produced a two-volume set and I plan on using both often.more
A wonderful book that explains the chemistry and physics of cooking in great detail. Although it has the occasional explanation of how to cook a particular dish, it is not a cookbook, but a scientific explanation for what's going on in the kitchen. It's what Alton Brown might have written as a Ph. D. thesis.more
A classic. I still need to read cover to cover.more
The first edition is utterly a fascinating and historic, but suffers from textbook-like presentation.more
Ever wonder if copper bowls *really* make a difference when whipping egg whites? McGee includes both protein folding theory and spectrophotometer evidence. No shortage of electron microscope photographs either - but it's not *just* hardcore science geekery, he takes you through history and real science (repeatable experiments!)more
I like to think that, while I don't know everything, I do know where to look it up. And this book is where I turn to most often: it tells me which fruit ripen faster in a paper bag (thank you, ethylene!), whether or not to refrigerate apples (wisdom which is trumped by my wife's preference), and what the bubbles in bread dough come from (in language, with pictures, that even my kids understand).Advances in the state of the art may render some of the information out of date, but it will be a long time before it's all put together between two covers that make me want to throw out my McGee.more
Load more
scribd