“Fish are an endless source of meditation and astonishment. I was lucky enough to attend a talk by Harold McGee and he is still just as charming and enthusiastic as he seems in the book. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004. Did you know that the cell walls of mushrooms aren’t made up of cellulose, like plants, but rather of chitin, the carbohydrate-amine complex that makes up the outer skeletons of insects? They presume lots of knowledge on the part of the reader and they give directions that theoretically make the food what it's supposed to be, rarely explaining WHY you want to cook this meat at temperature x or mince this thing instead of slice, or whatever. Despite the fact that it took me nearly three months to read, I found just about every single page deeply informative and interesting. The in-depth discussion of everyday foods and their interactions with one another and our bodies provides a historical and practical examination of dairy, meats... On Food and Cooking Lesson Plans contain 89 pages of teaching material, including: On Food and Cooking Summary & Study Guide. Is is not about cooking, but about why and how cooking works, about where the flavor is in the spices and why the tomato ripens, what makes a sauce a sauce instead of gravy or soup, and what nougat really is. If you love cooking and want to know the minutiae of the science behind cooking, then this book is for you. Harold James McGee is an American author who writes about the chemistry and history of food science and cooking. Most interesting to me: the se. It certainly did a fine job of walking the line between informative and entertaining. Read it now. [1][2] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. Human imagination and cultural complexity regarding food being as it is, not even 800 pages will be enough, so I don´t think it has EVERYTHING on food but it does have practically everything of the most common kind, in a wide global way. Why do so many foods turn brown on exposure to air? Quite - why didn't I think of that? 37 pages of chapter summaries, quotes, character analysis, themes, and more – everything you need to sharpen your knowledge of On Food and Cooking. by Scribner, On Food and Cooking: The Science and Lore of the Kitchen. How does the Maillard reaction work, and why is it the greatest thing to hit the culinary art since well. I am curious about the chemistry, preparation and anthropology of food and McGee has all of those bases covered. The author does not examine recipes but instead presents a cohesive book that is more of an encyclopedia than a simple book about cooking. It goes into the historical and scientific background of various foods. Enter your mobile number or email address below … This is a smart, dazzling, fabulously eclectic collection of information about what we eat. Or that raw lima beans contain sugar-cyanide complexes that can shut down your respiratory system? If you cannot handle information purveyed to you in a dry, textbook-like manner this is not the book for you. We’d love your help. Bravo Mr. McGee! On Food and Cooking Summary & Study Guide includes comprehensive information and analysis to However if you want to know everything there is to know about eggs, milk, herbs, veggies, meat and more and why they all work together so well (or don't) you definitely need to pick this one up! If the OED had a one night stand with your O-Chem textbook while watching to food network, this would be their lovechild. Great reading about a lot of facts on cooking, or debunking a lot of urban legends such as 'sealing' the meat in order to preserve tenderness. Some of our fellow humans will be repulsed by cheese because of an instinctual reaction to fermented foods. This study guide includes the following sections: Plot Summary, Chapter Summaries & Analysis, Characters, Objects/Places, On Food and Cooking by Harold McGee is an in-depth, insightful look at the foods we eat from a scientific and chemical viewpoint. I'm not sure how many people read this book cover to cover, but I did! Practical information, like how to tell stale eggs from fresh, is liberally sprinkled amid the science and anecdotes. Absolutely fascinating! - McGee takes you not only through the science but also into so. OK so I didn't read absolutely every word of this book, but it's over 800 pages and I reckon I read more than enough of them to equal a decently long novel. Who knew that food science could keep you up late at night? This is a can't-put-it-down explanation of how cooking, pickling,preserving, fluffing, rising, kneading and all manner of other cooking techniques work. help you understand the book. I am not sure yet if it has improved my cooking, but it's still fun to read. everything you need to sharpen your knowledge of On Food and Cooking. At times, the book feels like a textbook that one would read for some sort of chemistry or cooking class, but I wouldn't say that the book as a whole is so dry as a typical textbook. This is a smart, dazzling, fabulously eclectic collection of information about what we eat. 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 they're made of, and how cooking transforms them into something new and delicious I'm actually reading it for my thesis, what with McGee being a pre-eminent food scientist and all, and it's so much more pleasurable to read than your average science textbook. The author continues by discussing eggs and their interesting elements. The author also points out that meat today is far leaner and younger than in recent history due to concerns about cholesterol, and that such … It is not a cookbook, but rather the context for all cookbooks: a stupendous compendium of how food -- every type of food -- works. Also, nice diagrams! It´s 800 pages, small print, massive index (essential) and bibliography. This is an invaluable resource when your kids ask "does THIS cheese have mold in it" or "why does it all stick together if you cook it too long" or when you want to know what makes espresso different from coffee. On Food and Cooking by Harold McGee is an in-depth, insightful look at the foods we eat from a scientific and chemical viewpoint. Looking forward to adding this as a culinary reference. 1. If you want to know which vegetables were available at the court of Richard II, why fish is white, or the chemical composition of a saturated fat, then this is the book for you. When I ruined cream sauce by cooking it at a too hot temperature (so that instead of thickening, the cream just broke down into water and oil), I thought I needed to know a little more about exactly what was going on when I cooked. This book has all the intricate details of everything food. Sugars, chocolate and confections are discussed in terms of their unique tastes and flavors, as are wine, beer and distilled spirits. It is heavy on chemistry (and its closing pages are a chemistry primer I wish I'd had in high school; read this first), but also patient explanations that a layperson / foodie will like: What is emulsification? OK so I didn't read absolutely every word of this book, but it's over 800 pages and I reckon I read more than enough of them to equal a decently long novel. The finest book on food science and food history on the market! Click or Press Enter to view the items in your shopping bag or Press Tab to interact with the Shopping bag tooltip. [5], The work is separated into sections that focus on the ingredients, providing the structure for the author to speculate on the history of foodstuffs and cookery, and the molecular characteristics of food flavors,[6] while the text is illustrated by charts, graphs, pictures, and sidebar boxes with quotes from sources such as Brillat-Savarin and Plutarch. He makes the average PhD. Connect with one of our tutors now. Why should you start stocks with cold water? Compulsively readable and engaging, this updated volume covers every aspect of how food is grown, harvested, cooked, eaten, and digested. Start by marking “On Food and Cooking: The Science and Lore of the Kitchen” as Want to Read: Error rating book. Even if you don’t cook and only rarely eat, this is a fascinating book. It’s referenced in every other cookbook I’ve read as “the encyclopedia of food.” However, keep it for reference. Alas, it is finished. I recommend this to anyone who is interested in more than just simply messing around in the kitchen, but for one who really has a passion for cooking. Of course i did not read it all, used it selectively as reference. You’d think that with, well, everything this year has had in store for us, readers would flock to sweet stories with happy endings. On Food And Cooking: 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 BookRag "study guide" I've just purchased is little more than several paragraph summaries of chapters that may run 50 pages in length. Describing the science behind food - why does bread rise? Enabling JavaScript in your browser will allow you to experience all the features of our site. The author does not examine recipes but instead presents a cohesive book that is more of an encyclopedia than a simple book about cooking. The book provides a reference to the scientific understanding and preparation of food. Refresh and try again. A wonderful companion to the cookbooks you read for recipes. On Food and Cooking by Harold McGee. Grow Your Child's Library with Top Young Reader Series, 50% Off All Funko Wetmore Forest POP!, Plush, and More, Knock Knock Gifts, Books & Office Supplies, Buy One, Get One 50% Off Holiday Boxed Cards, Learn how to enable JavaScript on your browser, Al Capone Does My Shirts by Gennifer Choldenko, Autobiography of My Dead Brother by Walter Dean, Berlin Diary by William L. Shirer l Summary, Daughter of the Forest by Juliet Marillier l, Foundation's Edge by Isaac Asimov l Summary &. At $25, it's rather more palatable (pun intended!) Only bad point from my current perspective is that it's so easy to get distracted by other non-thesis related topics, like how to make cakes and how beer works.