Skip to content

On Food and Cooking On Food and Cooking

Best in textbook rentals since 2012!

ISBN-10: 0684800012

ISBN-13: 9780684800011

Edition: 2004 (Revised)

Authors: Harold McGee

List price: $50.00
Blue ribbon 30 day, 100% satisfaction guarantee!

Rental notice: supplementary materials (access codes, CDs, etc.) are not guaranteed with rental orders.

what's this?
Rush Rewards U
Members Receive:
Carrot Coin icon
XP icon
You have reached 400 XP and carrot coins. That is the daily max!

Harold McGee'sOn Food and Cookingis a kitchen classic. Hailed byTimemagazine as "a minor masterpiece" when it first appeared in 1984,On Food and Cookingis the bible to which food lovers and professional chefs worldwide turn 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. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition ofOn Food and Cooking.He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the newOn Food and Cookingprovides…    
Customers also bought

Book details

List price: $50.00
Copyright year: 2004
Publisher: Scribner
Publication date: 11/23/2004
Binding: Hardcover
Pages: 896
Size: 6.63" wide x 9.25" long x 2.00" tall
Weight: 3.234

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

Introduction: Cooking and Science, 1984 and 2004
Milk and Dairy Products
Fish and Shellfish
Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices
A Survey of Common Vegetables
A Survey of Common Fruits
Flavorings from Plants: Herbs and Spices, Tea and Coffee
Seeds: Grains, Legumes, and Nuts
Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta
Sugars, Chocolate, and Confectionery
Wine, Beer, and Distilled Spirits
Cooking Methods and Utensil Materials
The Four Basic Food Molecules
A Chemistry Primer
Selected References