McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold Mcgee
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.
It answers every culinary question. . This is the definitive, heavyweight reference book for the keen cook. * Spectator *
There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece. * Paul Levy, TLS *
Dazzling informative. . . . McGee is the father of modern food science and by far the most enjoyable writer to read on the subject. * Bee Wilson, Sunday Telegraph *
if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition. * Christopher Hirst, Independent *
He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth, breadth and clarity. * Observer *
There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece. * Paul Levy, TLS *
Dazzling informative. . . . McGee is the father of modern food science and by far the most enjoyable writer to read on the subject. * Bee Wilson, Sunday Telegraph *
if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition. * Christopher Hirst, Independent *
He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth, breadth and clarity. * Observer *
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.
| SKU | Unavailable |
| ISBN 13 | 9780340831496 |
| ISBN 10 | 0340831499 |
| Title | McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture |
| Author | Harold Mcgee |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Hodder & Stoughton |
| Year published | 2004-11-08 |
| Number of pages | 896 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |