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Item #:
34480614
On Food and Cooking: The Science and Lore of the Kitchen, Hardcover
Item #:
34480614
USD 68
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Order now and get it around Friday, June 26
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A kitchen classic for over 35 years... for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
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What Stands Out
Comprehensive Knowledge
Explores the science behind cooking techniques and ingredients, providing in-depth knowledge that enhances culinary skills for both novice cooks and seasoned chefs.
Culinary Lore
Blends historical context with contemporary cooking practices, enriching the reader’s understanding and appreciation of culinary traditions and their evolution.
User-Friendly Format
Organized systematically with clear illustrations and informative anecdotes, making it an essential reference for anyone wanting to explore cooking in an accessible manner.
Product Details
| Book format | Hardcover |
| Fiction/nonfiction | Non-Fiction |
| Genre | Cooking, Food & Wine |
| Publication date | November, 2004 |
| Pages | 884 |
| Reading level | Grade 1, Grade 10, Grade 11, Grade 12, Grade 2, Grade 3, Grade 4, Grade 5, Grade 6, Grade 7, Grade 8, Grade 9, Kindergarten, Preschool |
| Subgenre | Essays & Narratives |
| Series title | No Series |
| Edition | revised and updated Edition |
| Publisher | Scribner Book Company |
| Original languages | English |
| Language | English |
| Educational level | Elementary School |
| Awards won | James Beard KitchenAid Book Award in 2005, IACP Crystal Whisk Award in 2005 |
| Is collectible | N |
| Illustrator | Patricia Dorfman |
| Binding type | Case Binding |
| Recording time | 0 min |
| Number of discs | 1 |
| Retail packaging | Single Piece |
| Assembled product dimensions (l x w x h) | 6.70 x 1.80 x 9.30 in (17 x 4.6 x 23.6 cm) |
| Assembled product weight | 2.95 lb (1.34 kg) |
| Bisac subject heading | Cooking |
| Country of Origin | This item will be imported from US |
| Date First Available | April 20, 2021 |
| What is in the box | On Food and Cooking:... For more details, please check description/product details |
Who Should Buy?
-
Culinary Students
Ideal for those studying culinary arts, offering deep insights into food science and kitchen techniques.
-
Home Cooks
Great for home cooks looking to enhance their skills with scientific explanations and lore behind cooking methods.
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Food Enthusiasts
Perfect for food lovers eager to explore the science and history behind their favorite dishes and ingredients.
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Casual Readers
Not suitable for casual readers seeking light, quick recipes rather than in-depth food science explanations.
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Budget Cooks
Less ideal for those on a tight budget, as it focuses on scientific discussions rather than cost-effective cooking.
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Quick Meal Seekers
Not designed for individuals needing fast recipes; it delves deeply into culinary science rather than simplicity.
Product Description
On Food and Cooking: The Science and Lore of the Kitchen, Hardcover
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Customer Questions & Answers
-
Question:
How long has this book been a classic?
Answer: It has been a kitchen classic for over 35 years. -
Question:
What can readers expect to learn from this book?
Answer: Readers can expect to gain an understanding of where our foods come from, what they're made of, and how cooking transforms them into something delicious. -
Question:
Has the book been updated?
Answer: Yes, a new, fully revised and updated edition has been released with additional content and illustrations.
Harold McGee Ages 9-12 Kids' Books Editorial Review
Harold McGee's "On Food and Cooking" explores the intricate science and history of cooking in a detailed and comprehensive manner. Rather than being a traditional cookbook, the book delves into the chemistry and physics behind cooking, providing insight into the underlying physical phenomena of the cooking process. McGee breaks down the text into small sections, offering a wealth of food-related topics in literate Prose. The book is praised for its vast amount of information, including detailed explanations and illustrations, making it a valuable reference for chefs and anyone interested in the science of food. The latest edition, while different from the first, is seen as complementary, providing practical information for cooking situations, as well as serving the need for hard-core scientific knowledge. It is recommended for those seeking a deeper understanding of cooking and as a valuable reference for specific subjects.
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Pros
- Detailed and comprehensive exploration of the science and history of cooking
- Small sections with a wealth of food-related topics
- Valuable reference for chefs and those interested in the science of food
Cons
- Not a traditional cookbook
Product Price History
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USD 68
Order now and get it around Friday, June 26
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Secured transaction
Ubuy works hard to protect your security and privacy. Our advanced payment security system ensures confidentiality by encrypting your information during transmission using AES (Advanced Encryption Standards) and SSL (Secure Socket Layer) protocols. Your payment details are 100% secure as we do not share your payment details with third party sellers.
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Features & Benefits
- Kitchen classic for over 35 years
- Provides understanding of food origins and cooking processes
- Rewritten and expanded edition
- Includes new illustrations
- Accurate, clear, and thorough explanations
- Pioneered kitchen science and molecular gastronomy