Hailed by time magazine as a minor masterpiece when it first appeared in 1984, on food and cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly theyre made of, and how cooking transforms them into something new and. He has worked alongside some of worlds most innovative chefs, including thomas keller and heston blumenthal. Harold mcgee cookbooks, recipes and biography eat your books. He studied science and literature at caltech and yale, and has written two prizewinning books, on food and cooking and the curious cook. True sousvide cooking involves vacuumpacking the food, which zipping a bag wont do for you. A unique mix of culinary lore, food history, and scientific investigation, mcgees compellingly readable book explores every aspect of the food we eat. On food and cooking is not a brand new book, harold mcgee published the first version back in 1984. Now, harold mcgee offers an updated editionfeaturing ninety percent new materialaddressing the culinary mechanics, mysteries, and rends of the past twenty years. Harold mcgee, though, was the saucy child who through wondering why found that scientific evidence didnt always back up these just do it orders. A unique mix of culinary lore, food history, and scientific investigation, mcgee s compellingly readable book explores every aspect of the food we eat. Harold mcgee s bestseller on food and cooking has become a reference tool for many home chefs.
Nov 04, 2010 food writer harold mcgee broke new ground in 1984 with his seminal book on food science, on food and cooking. Online shopping from a great selection at books store. Harold mcgees on food and cooking is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward. Oct 31, 2012 the second of harold mcgees excellent resources on food preparation. The science and lore of the kitchen by mcgee, harold and a great selection of related books, art and collectibles available now at. Harold mcgees book is simply a monumental journey merging food and science. At the time he was a literature and writing instructor at yale university. Hes the author of the awardwinning classic on food and cooking. On food and cooking by harold mcgee, 9789868508897, available at book depository with free delivery worldwide. This new edition is the most complete book on food that i have ever seen, and it is easy to readan inconceivable amount of information made incredibly accessible. Charlie trotter, chefowner of charlie trotters harold mcgee changed our lives with his original on food and cooking.
He is best known for his seminal book on food and cooking. Harold mcgee on cookbooks, harvard, and food geekdom eater. The curious cook, the followup to the awardwinning on food and cooking, which was called a minor masterpiece by time magazine, continues to translate into plain english for home cooks what scientists have discovered about food. We learn to cook by following recipes from grandma, from books, or from tv. Harold mcgees on food and cooking is a kitchen classic. Harold mcgee is a worldrenowned authority on the chemistry of foods and cooking. Hailed by time magazine as a minor masterpiece when it first appeared in 1984, on food and cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly theyre made of, and how cooking. Dave arnold and harold mcgee bust food myths at harvard.
While we knew that many things in cooking worked or didnt work, mcgee showed us why. It is more of an encyclopedia than anything and covers such a wide range of topics. Dave arnold and harold mcgee bust food myths at harvard eater. The science and lore of the kitchen initially published in 1984 and revised in 2004. The book details the science behind cooking techniques and explains the history behind some of our. Hailed by time magazine as a minor masterpiece when it first appeared in 1984, on food and cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly theyre made of, and how cooking transforms them into something new and deliciou. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food. An encyclopedia of kitchen science, history and culture by harold mcgee 20041108 by harold mcgee jan 1, 1859 hardcover. The book details the science behind cooking techniques and explains the history behind.
Nov 23, 2004 for its twentieth anniversary, harold mcgee prepared a new, fully revised and updated edition of on food and cooking. Books by harold mcgee author of on food and cooking. On food and cooking by harold mcgee, 9780340831502, available at book depository with free delivery worldwide. Feb 03, 2011 us food writer harold mcgee studies the chemistry behind rubbery eggs and windinducing beans. The wet dough also helps create irregular holes, as does forming the loaves and then retarding them in the fridge overnight before baking. He is a prolific food writer with three books, five years of columns for the new york times and a nature paper to his name. An encyclopedia of kitchen science, history and culture revised and updated by mcgee, harold isbn. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, mcgee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and. Everyday low prices and free delivery on eligible orders. From our foremost expert on the science of cooking, harold mcgee, keys to good cooking is a concise and authoritative guide designed to help home cooks navigate the everexpanding universe of ingredients, recipes, food. The science and lore of the kitchen by harold mcgee. An encyclopedia of kitchen science, history and culture by harold mcgee, 9780340831496, available at book depository with free delivery worldwide. The keys to a chewy and soft bread interior are a highprotein allpurpose or bread flour and a wet dough.
Now author harold mcgee has revised and updated the book. Of course the entire book is about food and will expand your understanding of your favourite recipes and foods, but it is exactly as it says on the tin. Harold james mcgee is an american author who writes about the chemistry and history of food science and cooking. A unique mix of culinary lore, food history, and scientific investigation, mcgee s compellingly readable book explores every aspect of the food. Two decades ago, on food and cooking was hailed as a minor masterpiece by time magazine. On food and cooking by harold mcgee, 9780684800011, available at book depository with free delivery worldwide. Harold mcgee harold mcgees on food and cooking is a kitchen classic. Mar 20, 2007 harold mcgee s on food and cooking is a kitchen classic. Harold mcgee on eggs, transfats and sous vide food. For its twentieth anniversary, harold mcgee prepared a new, fully revised and updated edition of on food and cooking.
The science and lore of the kitchen revised and updated ed. From our foremost expert on the science of cooking, harold mcgee, keys to good cooking is a concise and authoritative guide designed to help home cooks navigate the everexpanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. Heavyduty ziplock bags are made from polyethylene and are approved for contact with hot foods. An encyclopedia of kitchen science, history and culture by harold mcgee 896pp, hodder. An encyclopedia of kitchen science, history and culture by harold mcgee, 9780340831496, available at book. Though other books have now been written about kitchen science, on food and cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Mcgee was born on 3 october 1951 in cambridge, massachusetts and raised in elmhurst, illinois. An encyclopedia of kitchen science, history and culture. On food and cooking harold mcgee bok 9780684800011 bokus. Harold mcgee is a worldrenowned authority on the science of food and cooking.
On food and cooking is an invaluable and monumental compendium of. Over a quarter century later, mcgee has been invited back to the university where he. For anyone interested in food nutrition and interaction, and dispelling food myths, this is the definitive book. Harold mcgee s original on food and cooking was acclaimed as a masterpiece on both sides of the atlantic, and won the 1986 andr. The science and lore of the kitchen reprint by harold mcgee isbn. The science and lore of the kitchen mcgee, harold on. Nov 23, 2004 harold mcgee is a worldrenowned authority on the science of food and cooking. Sep 09, 2014 dave arnold and harold mcgee bust food myths at harvard. The answers to many kitchen conundrums in one easytouse volume, from the author of the acclaimed culinary classic on food and cooking. Harold mcgee changed our lives with his original on food and cooking. These and other food mysteries are conclusively solved in harold mcgees on food and cooking. The californian harold mcgee s on food and cooking. He wasnt a chef, and this might have been one of the reasons why he was able to write the book.
A guide to making the best of foods and recipes by mcgee, harold and a great selection of related books, art and collectibles available now at. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love. These and other food mysteries are conclusively solved in harold mcgee s on food and cooking. Harold mcgee writes about the chemistry of food and cooking, and the science of everyday life. Harold james mcgee born october 3, 1951 is an american author who writes about the chemistry and history of food science and cooking. Hailed by time magazine as a minor masterpiece when it first appeared in 1984, on food and cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come. Discover book depositorys huge selection of harold mcgee books. So mcgee, a writer who specializes in the chemistry of food and cooking, has completely rewritten his 1984 classic, expanding it by two thirds into a book that weighs in at almost 900 pages. Oct 21, 2010 harold mcgees bestseller on food and cooking has become a reference tool for many home chefs. The science and lore of the kitchen is a book by harold mcgee, published by scribner in the united states in 1984 and revised extensively for a 2004 second edition. The science and lore of the kitchen has become a reference tool for many cooks. It answers many how, what and why questions that arise as you prepare foods. A classic tome of gastronomic science and lore, on food and cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. This book is not as technical as his first, but very practical.
He has rewritten the text almost completely, expanded it by twothirds, and commissioned more than 100 new illustrations. Hailed by time magazine as a minor masterpiece when it first appeared in 1984, on food and cooking is the bible to which food lovers and. Harold mcgee s on food and cooking is a kitchen classic. Harold mcgee writes about the science of food and cooking. We asked noted food scientist harold mcgee to shed some light on the strange and alluring alchemy of smoke. The science and lore of the kitchen, and writes a monthly.
About the author 2007 harold mcgee is a worldrenowned authority on the science of food and cooking. An encyclopedia of kitchen science, history and culture it is not a stepbystep book on cooking. He is an advisor to many of the worlds best restaurants and talks to flavour about the science of cooking. Nov 08, 2004 harold mcgees original on food and cooking was acclaimed as a masterpiece on both sides of the atlantic, and won the 1986 andre simon food book of the year. Dec 28, 2005 harold mcgee, though, was the saucy child who through wondering why found that scientific evidence didnt always back up these just do it orders. This book answers all these questions and many more. It too is a reference even though it is for me easier reading than his on food and cooking book.
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