About this title: Harold McGee's perennially helpful and fascinating tome (nearly 1000 pages long) delves deeply into its subject from a variety of angles. He explains how to tell if a fish is fresh, what the difference is between eating raw and cooked garlic, the story of French sauces vs. English ones, why stock is called "stock," and what exactly is wasabi (and why you're not getting the real thing in the average Japanese restaurant). Ranging through foods and cooking techniques around the globe, McGee reveals their history, their science (including why certain foods taste good together), and even the ...
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Note: This is a general synopsis. Each listing is described below.
Edition: Appears to be First Edition
Binding: Hardcover
Publisher: Scribner, Old Tappan, New Jersey, U.S.A.
Date Published: 1984
ISBN-13:9780684181325ISBN:0684181320
Description: Fine in Like New jacket. 0684181320 Both hardcovers and dust jacket Like New, dj showing slight rubbing. Pages (684) are pristine, NO highlighting or markings in text, NO signs of previous owners, text illustrated w/ ocassional b&w photos, numerous line drawings and charts. Overall condition of this somewhat Scarce and hefty tome is LIKE NEW/LIKE NEW. From the dust jacket, 'On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food-its history, its ... read more
Edition: First Edition
Binding: Hardcover
Publisher: Charles Scribner's Sons
Date Published: c1984
Description: Very Good in Very Good-dust jacket. Illustrated b/w, indexed, pages bright, a nice solid copy, in a colorful dustjacket, in a new clear mylar DJ cover.; 684 pages. read more
Binding: Paperback
Publisher: Scribner
Date Published: 1988-09-27
ISBN-13:9780020346210ISBN:0020346212
Description: Good. Ex-library copy with usual stamps and markings. Cover has a little edge wear. Text unmarked and in good shape. Nice copy overall. read more
Binding: Softcover
Publisher: Charles Scribner's Sons, New York
Date Published: 1984
ISBN-13:9780684181325ISBN:0684181320
Description: Very Good. 8vo-8"-9" Tall. Out of print. Clean, tight and unmarked. Light spotting to upper page edges. Page corner staining to index pages. 684pp, index. Illustrations. read more
Edition: 3rd Printing
Binding: Softcover
Publisher: Fireside / Simon & Schuster, NY
Date Published: 1997
ISBN-13:9780020346210ISBN:0020346212
Description: Very Good. 8vo-over 7¾"-9¾" tall. USA) There are bunch of "good luck: inscriptions to the back of the front cover, pages clean, and a small nick to the spine panel, Very Good used copy. Wraps, 684pp, index. B&W photos and line drawings. This book has become a classic of gastronomic writing, as it sheds valuable light on the science of cooking. There are no recipes but only answers to questions such as "Why can cream be whipped but not milk? " and "Does searing meat near a high flame seal in the ... read more
Edition: 14th Printing
Binding: Softcover
Publisher: Macmillan Publishing Company / Collier, NY
Date Published: 1988
ISBN-13:9780020346210ISBN:0020346212
Description: Near Fine. 8vo-over 7¾"-9¾" tall. (USA) No markings, Near Fine. Wraps, 684pp, index. B&W photos and line drawings. This book has become a classic of gastronomic writing, as it sheds valuable light on the science of cooking. there are not recipes but only answers to questions such as "Why can cream be whipped but not milk? " and "Does searing meat near a high flame seal in the flavour? '. (2.9 FO 32/1. read more
Binding: Trade Paperback
Publisher: Collier Books, New York
Date Published: 1988
ISBN-13:9780020346210ISBN:0020346212
Description: Very Good. 8vo-over 7¾"-9¾" tall. Out of print. Trade paperback edition in VG, lightly used condition. Name inked on inside front cover. Indispensible reference. 684pp., index, illustrated by line drawings. read more
Binding: Softcover
Publisher: Consumers Union
Date Published: 1988
ISBN-13:9780890431665ISBN:0890431663
Description: Very Good. This book is in very good condition. The binding is tight and pages are clean. The cover has bumps, scuffs and rubs. It has been corner bumped. There is a light crease on the spine. read more
Edition: 2nd Printing
Binding: Hardcover
Publisher: Charles Scribners
Date Published: 1984
ISBN-13:9780684181325ISBN:0684181320
Description: NF in NF jacket. Hardcover with dustjacket, the only remarkable flaw to this clean, attractive copy is moderate rubbing to the dustjacket, the original price is present and a professional (removable) mylar cover is included, "a unique blend of culinary lore and scientific explanation that examines food-its history, its makeup, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating, " 684 pages, includes a bibliography. read more
Binding: Hardcover
Publisher: Scribner Book Company
Date Published: 2006
ISBN-13:9780684800011ISBN:0684800012
Description: Dorfman, Patricia, and Greene, Justin, and McGee, Anne. New. Glued binding. Paper over boards. With dust jacket. 884 p. Contains: Illustrations. read more
Binding: Hardcover
Publisher: Simon & Schuster
Date Published: 1984
ISBN-13:9780684181325ISBN:0684181320
Description: Fair to Good. The Science and Lore of the Kitchen. 684 pp. Cover creased and rubbed with creases on spine Cover has creases on corners. read more
Description: Very Good. 0020346212 light shelf wear / edge wear cover / pages very good condition//"Buy with Confidence-Satisfaction Guaranteed! Customer Service Makes All the Difference. " read more
Description: New. 0684181320 Brand NEW Hardcover with beautiful Dust Jacket, slightest shelf wear possible, ~ We would ship within 24 Hours, reply to customer emails ASAP, accept returns and offer 100% satisfaction guarantee! read more
Description: Fine. 0020346212 NO creasing on covers or spine, covers crisp & clean. Pages are pristine, NO highlighting or markings in text with the exception of pages yellowing for paper acid. Overall condition is LIKE NEW Shipped promptly and packaged carefully, 100% satisfaction guarantee. 5 STARS! . read more
Binding: Hardcover
Publisher: Scribner
Date Published: 2004-11-16
ISBN-13:9780684800011ISBN:0684800012
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780684800011. read more
Edition: First Edition, First Printing
Binding: Paperback
Publisher: Collier Books/Macmillan, New York, NY
Date Published: 1988
ISBN-13:9780020346210ISBN:0020346212
Description: Near Fine in None as Issued jacket. Text/BRAND NEW. Blue soft cover/NF. Light shelf soiling to lower text edge. First published in hardcover in 1984; this copy is the first printing in paperback. 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, and anatomy of foods. Fine copy. read more
"So essential. One of the few books (cooking or otherwise) that I have bought multiple times, because it was lost from lending to friends, new edition, etc. So essential to understanding cooking on so many levels!"
"The most detailed explanation of the science of food that I've come across. By "science", I mean the physics and chemistry of cooking; for instance, explaining why adding an acid (like vinegar) to an egg makes the mixture set at a lower temperature, resulting in a more tender omelette."
"If you want to be a nerd about food, this is the best book for it. It contains electron micrographs of mayonnaise and molecular diagrams of chlorophyll. If you were ever curious about why red cabbage changes color in vinegar, or why turmeric spills turn red when you spray cleaner on them, this book will tell you why. It's How Stuff Works for food."
"This book continues to amaze me. If I'm curious about the history of any food staple or how to cook it I'm positive I'll find something in this book. I'm almost positive this is a major resource for the writers of "Good Eats" as well."
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