This fully illustrated book, which includes photographs of food taken through an electron microscope, is a blend of culinary lore and scientific ...Show synopsisThis 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 flavour and what happens when a cook kneads dough. A chapter on nutrition exposes the fallacies behind food fads, past and present. There is also a section on additives and one on the sensations of taste and smell.Hide synopsis
Description:Fair. Some shelf wear, may contain highlighting/notes, may not...Fair. Some shelf wear, may contain highlighting/notes, may not include cdrom or access codes, customer service is our top priority!
Description:Good. 0684843285 Good title in good condition. Pages are clean...Good. 0684843285 Good title in good condition. Pages are clean and tight. Covers have light shelf wear. Satisfaction guaranteed. If item not as described, return for refund of purchase price.
Description:Good. No dust jacket as issued. Hardcover in mylar-covered dust...Good. No dust jacket as issued. Hardcover in mylar-covered dust jacket. X-Library Book with usual markings/attachments. Normal shelf and display wear. Minor cover wear...
Description:As New in As New jacket. A fresh unopened copy. New crisp...As New in As New jacket. A fresh unopened copy. New crisp jacket. A bit oversized and heavy. Benefits the Friends of the Albany, Ca library.
Publisher: Collier Books/Macmillan, New York, 1988.
Description:Octavo, softcover, light wear to cover else near fine in red and...Octavo, softcover, light wear to cover else near fine in red and green wraps. This treasure house of a volume has established itself with all food lovers, chefs, and armchair scientist as the one work that combines culinary lore and lucid scientific explanations into a superbly readable, authoritative book with delightful prose that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on conundrums that have confounded cooks for generations. Generously spiced with historical and literary anecdotes, discusses all the major food categories, from meat and potatoes to sauce and bearnaise and champagne. Classic in gastronomic writing. True to the title, the volume is an excursion into both science and lore of the art of cooking and eating. Spiced with annecdotes, chemistry of everyday miracles of the kitchen, embellished with illustrations, including startling photographs of food taken through an electron microscope, 684 pp. including index.
Description:Acceptable. Ships from the UK. Former Library book. Shows...Acceptable. Ships from the UK. Former Library book. Shows definite wear, and perhaps considerable marking on inside. Your purchase also supports literacy charities.
Description:Very Good. 8vo-over 7¾"-9¾" tall. Reading crease to spine,...Very Good. 8vo-over 7¾"-9¾" tall. Reading crease to spine, otherwise a clean and unmarked copy. Indispensible reference. 684pp., index, illustrated by line drawings.
Description:Very Good. 8vo-over 7¾"-9¾" tall. Spine smooth and binding tight...Very Good. 8vo-over 7¾"-9¾" tall. Spine smooth and binding tight. A clean and unmarked copy. Indispensible reference. 684pp., index, illustrated by line drawings.
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 ...
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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 ...
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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 ...
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