Find Your Next Favorite Book
Our Money-Back Guarantee

ISBN: 0044402775 / ISBN-13: 9780044402770

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

by

This fully illustrated book, which includes photographs of food taken through an electron microscope, is a blend of culinary lore and scientific ... Show synopsis

Find your copy

Buy it from  $20.28

Change currency
  • On Food and Cooking: The Science and Lore of the Kitchen (Collins) – Mass-market paperback (1988)
    by Harold McGee, Alan Davidson (Foreword by)

    On Food and Cooking: The Science and Lore of the Kitchen
    Cover may not depict edition offered for sale

    Mass-market paperback, Collins
    1988
    English
    New edition. New edition.
    684 pages

    ISBN: 0044402775
    ISBN-13: 9780044402770

    This fully illustrated book, which includes photographs of food taken through an electron microscope, is a blend of culinary lore and scientific explanation that examines the history of food, its make-up and its behaviour when it is prepared and cooked. Containing historical and literary anecdotes, it covers all the major food categories, from meat and potatoes to sauce bernaise and champagne. Simple scientific explanations throw light on such mysteries as how to tell stale eggs from fresh, whether searing really seals in ... Show more

  • 1. Mass-market paperback, Collins, 1988

    $20.28

    Add to Cart

    Condition:
    Very Good

    Ships from:
    NC, USA

    Description: Very Good. 3rd printing paperback, no marks noted in text, Each...

    Show details
  • 2. Mass-market paperback, Collins, 1988

    $26.93

    Add to Cart

    Condition:
    Fair

    Ships from:
    FIFE, UNITED KINGDOM

    Description: Acceptable. Ships from the UK. Former Library book. Shows...

    Show details

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

Overall customer rating: 3.800
anne  k

Poor quality

by anne k on Jan 28, 2011

This is a wonderful book but it took weeks to arrive and, when it did, the base of the spine was broken. It won't survive much more than one read which is a pity as it is a very valuable reference book which I would have returned to many times. I'll be forced to search out another copy. I suspect this book has been kept in poor conditions.

Read more...
juanra
by juanra on Mar 12, 2009

This is a very interesting book. Many chemistry explained. In few moments are a bit arid.

jewel

love it

by jewel on Feb 14, 2008

I have the first edition which I bought new when it came out and just love it. I looked for copies for my son and for my friend. They love to cook and are curious about the 'how' and 'why' of it. I found the hard cover on Alibris for half the amount my other favorite local retailer was selling it. It's full of interesting info lilke why a cut apple turns brown, why egg whites won't whip in a plastic bowl, the origin of foods. What is a 'caper' anyway? The answers are all there.

Read more...
Sarita

Help in the Kitchen

by Sarita on Jan 9, 2008

This is one of those books that cooks, not matter how experienced, really need to have on the shelf. The science of cooking is something many of us are just not taught in school or by our cooking teachers (parents included!) and someone like Mr McGee makes it easy to learn the basics that will transform anyone into a much better cook, even if its just cooking for one!

Read more...
Customer rating: 5 out of 5 5 out of 5
Would recommend?: Yes  1 out of 1
Love it or hate it? Review it now

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

Start a new discussion
  1. What's on your mind? Review post guidelines

Join Today!

Share your ideas with other community members

Create account

Already a member?

Log in now

Subjects related to On Food and Cooking: The Science and Lore of the Kitchen

Get $300 in coupons and other goodies. Sign up for newsletter No, thank you.

You're signed up (and we you). Watch for our Welcome e-mail and your first coupon. Thanks!