On Food and Cooking: The Science and Lore of the Kitchen

4,48 valoración promedio
( 10.958 valoraciones por Goodreads )
 
9780684800011: On Food and Cooking: The Science and Lore of the Kitchen

Book by McGee Harold

"Sinopsis" puede pertenecer a otra edición de este libro.

Críticas:

Mario Batali, chef-owner of Babbo and Otto

McGee's immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy. I constantly refer to "On Food and Cooking" and I am thrilled there's more yet to learn from the master of food and science. This book covers topics I have never ever heard of in a comprehensive end all way.



Ethan Becker

author of "Joy of Cooking"

A truly engaging blend of the science and history of food, with thousands of tips for culinary success.



Madeleine Kamman

author of "The Making of A Cook"

Without a doubt, the best existing documentation of the very important and oh so fascinating role played by science in our kitchens and in human nutrition.



Shirley O. Corriher

author of "CookWise"

Harold McGee changed our lives with his original "On Food and Cooking." While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible. "On Food and Cooking" is unique, engrossing reading and a major contribution to great culinary literature.



Jacques Pe pin, author of "Jacques and Julia Cooking at Home" and "The Apprentice: My Life in the Kitchen"

Ethan Beckerauthor of "Joy of Cooking"A truly engaging blend of the science and history of food, with thousands of tips for culinary success.

Madeleine Kammanauthor of "The Making of A Cook"Without a doubt, the best existing documentation of the very important and oh so fascinating role played by science in our kitchens and in human nutrition.

Bobby Flay, chef-co-owner of Mesa Grill and Bolo and author of "Bobby Flay's Boy Gets Grill"Harold McGee has once again done the work and research for us all. Any culinary question is now easily answered in "On Food and Cooking." It's virtually the 'tell me why' for adults in the kitchen.

Daniel Boulud, chef-owner of Daniel and Cafe BouludI 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.

Cheryl Mendelson, author of "Home Comforts: The Art and Science of Keeping House""On Food and Cooking" is the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home.

Susan Feniger and Mary Sue Milliken, chefs-owners Border Grills and Ciudad Restaurant We've been referring to Harold McGee's treasure, "On Food and Cooking," since we were prep cooks decades ago and it's recommended reading for anyone who comes to work in our kitchens. We're thrilled to have this update packed with even more 'aha' moments.

Mario Batali, chef-owner of Babbo and OttoMcGee's immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy. I constantly refer to "On Food and Cooking" and I am thrilled there's more yet to learn from the master of food and science. This book covers topics I have never ever heard of in a comprehensive end all way.

Jacques Pepin, author of "Jacques and Julia Cooking at Home" and "The Apprentice: My Life in the Kitchen"I have used Harold McGee's "On Food and Cooking" for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf.

Rose Levy Beranbaum, author of "The Pie and Pastry Bible"In his past two tomes Hal McGee's profound scientific knowledge, fueled by intensely focused curiosity, gave us the tools to create new recipes. In this masterful revision he has gone beyond the specifics of how ingredients work to the very nature of the ingredient itself, inspiring us to still greater culinary heights. McGee is indeed our philosopher king of cooking.

Shirley O. Corriherauthor of "CookWise"Harold McGee changed our lives with his original "On Food and Cooking." While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible. "On Food and Cooking" is unique, engrossing reading and a major contribution to great culinary literature.

"Harold McGee has once again done the work and research for us all. Any culinary question is now easily answered in "On Food and Cooking," It's virtually the 'tell me why' for adults in the kitchen."-Bobby Flay, chef-co-owner of Mesa Grill and Bolo and author of "Bobby Flay's Boy Gets Grill"

""On Food and Cooking" is the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home." - Cheryl Mendelson, author of" Home Comforts: The Art and Science of Keeping House"

"I have used Harold McGee's "On Food and Cooking" for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf." - Jacques Pepin, author of "Jacques and Julia Cooking at Home" and "The Apprentice: My Life in the Kitchen""

"I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, On Food and Cooking...Simply put, 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.'" - Alton Brown, Time

"Harold McGee changed our lives with his original On Food and Cooking. While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible. On Food and Cooking is unique, engrossing reading and a major contribution to great culinary literature." -Shirley O. Corriher, author of CookWise

"Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee's On Food and Cooking is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward." -Charlie Trotter, chef-owner of Charlie Trotter's

"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." -Rick Bayless, author of Rick Bayless's Mexican Kitchen and Mexico One Plate at a Time

"Having the pleasure of working with Harold McGee at The French Laundry kitchen was a dream come true. On Food and Cooking 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. His books are the most worn and dog-eared of my entire collection." -Thomas Keller, chef-owner of The French Laundry and Per Se

"Harold McGee's book is simply a monumental journey merging food and science...and a marvelous read." - Paula Wolfert, author of Mediterranean Cooking

"Nothing could be more welcome than a revised and expanded verison of Harold McGee's On Food and Cooking. This big, immensely important work, with its breathtaking scope, is the basic resource for anyone who wants to understand the way we grow our food, harvest it, store it, cook it, consume, smell, taste, and even digest it. McGee's sceintific writing is intelligent, lucid, and always to the point -- helping both professionals and serious home cooks understand what happens when they work with food, enabling them to be more enlightened shoppers, cooks, and even eaters. The first edition of On Food and Cooking has been the best selling book in the history of our bookstore. A newer and larger On Food and Cooking is a gift to all who want to know how food works." - Nach Waxman, Owner, Kitchen Arts & Letters

"McGee's immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy. I constantly refer to On Food and Cooking and I am thrilled there's more yet to learn from the master of food and science. This book covers topics I have never ever heard of in a comprehensive end all way." - Mario Batali, chef-owner of Babbo and Otto

"On Food and Cooking is the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home." - Cheryl Mendelson, author of Home Comforts: The Art and Science of Keeping House

"I have used Harold McGee's On Food and Cooking for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf." - Jacques Pepin, author of Jacques and Julia Cooking at Home and The Apprentice: My Life in the Kitchen

Reseña del editor:

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.
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.

"Sobre este título" puede pertenecer a otra edición de este libro.

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Descripción Hardcover. Estado de conservación: New. 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 Cookingis 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 ofOn 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 newOn 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.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. Nº de ref. de la librería 3200631

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