Cooking, Food & Wine Books:

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

Format

Hardback

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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee
$94.99
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Description

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.

Author Biography

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.
Release date NZ
November 8th, 2004
Author
Country of Publication
United Kingdom
Illustrations
200 line illustrations
Imprint
Hodder & Stoughton Ltd
Pages
896
Dimensions
168x235x62
ISBN-13
9780340831496
Product ID
1672600

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