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 ...Read MoreThis 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.Read Less
Fair. NO CD; No Access Code; Some highlighting, markings, tears, scratches, creases, discoloration and wrinkling; Significant edge, cover and corner wear; Unless stated otherwise herein the notes, complementary books or items are not present; $20.00 minimum excluding shipping for orders to Puerto Rico & Hawaii; standard shipping is by USPS Media Mail & Expedited shipping is by USPS Priority Mail or equivalent;
Good. Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, may not include cdrom or access codes. Customer service is our top priority!
Good. Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not include cd-rom or access codes. Customer service is our top priority!
Near Fine in Near Fine jacket. 4to-over 9"-12" Tall. A clean, crisp copy showing only slight signs of handling. Later printing of the Revised and Updated Edition. 883pp. Dust jacket in a new mylar cover. An indespensible reference.
Very good. Hardcover. Has minor wear and/or markings. SKU: 9780684800011-3-0-3 Orders ship the same or next business day. Expedited shipping within U.S. will arrive in 3-5 days. Hassle free 14 day return policy. Contact Customer Service for questions. ISBN: 9780684800011.
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.
Mar 12, 2009
This is a very interesting book.
Many chemistry explained. In few moments are a bit arid.
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.
Jan 9, 2008
Help in the Kitchen
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!
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