On Food and Cooking：The Science And Lore Of The Kitchen

Winnerofthe2011JamesBeardFoundationAwardforCookbookHallofFameWinnerofthe2005JamesBeardFoundationAwardforReferenceHaroldMcGee'sOnFoodandCookingisakitchenclassic.HailedbyTimemagazineas"aminormasterpiece"whenitfirstappearedin1984,OnFoodandCookingisthebibletowhichfoodloversandprofessionalchefsworldwideturnforanunderstandingofwhereourfoodscomefrom,whatexactlythey'remadeof,andhowcookingtransformsthemintosomethingnewanddelicious.Now,foritstwentiethanniversary,HaroldMcGeehaspreparedanew,fullyrevisedandupdatededitionofOnFoodandCooking.Hehasrewrittenthetextalmostcompletely,expandeditbytwo-thirds,andcommissionedmorethan100newillustrations.Ascompulsivelyreadableandengagingasever,thenewOnFoodandCookingprovidescountlesseye-openinginsightsintofood,itspreparation,anditsenjoyment.OnFoodandCookingpioneeredthetranslationoftechnicalfoodscienceintocook-friendlykitchenscienceandhelpedgivebirthtotheinventiveculinarymovementknownas"moleculargastronomy."Thoughotherbookshavenowbeenwrittenaboutkitchenscience,OnFoodandCookingremainsunmatchedintheaccuracy,clarity,andthoroughnessofitsexplanations,andtheintriguingwayinwhichitblendssciencewiththehistoricalevolutionoffoodsandcookingtechniques.Amongthemajorthemesaddressedthroughoutthisneweditionare:TraditionalandmodernmethodsoffoodproductionandtheirinfluencesonfoodqualityThegreatdiversityofmethodsbywhichpeopleindifferentplacesandtimeshavepreparedthesameingredientsTipsforselectingthebestingredientsandpreparingthemsuccessfullyTheparticularsubstancesthatgivefoodstheirflavorsandthatgiveuspleasureOurevolvingknowledgeofthehealthbenefitsandrisksoffoodsOnFoodandCookingisaninvaluableandmonumentalcompendiumofbasicinformationaboutingredients,cookingmethods,andthepleasuresofeating.Itwilldelightandfascinateanyonewhohasevercooked,savored,orwonderedaboutfood.