ON FOOD AND COOKING by Harold McGee is a comprehensive reference work on the chemistry, history, and science behind food and cooking. This book provides clear explanations of the key processes and ingredients in the kitchen. It is intended for cooking enthusiasts, food professionals, and anyone who wants to understand the underlying principles of food.
Description
This reference work combines food and cooking with chemical and historical insights, making it a valuable source for anyone interested in the science of cooking. Harold McGee covers topics such as spoilage, flavor development, and cooking techniques, explained with examples and anecdotes. The book addresses questions such as aging cheese, resting batter, and cutting onions. As such, it is an essential handbook for anyone who wants to understand food and cooking at a deep level.
Features
- Author: Harold McGee
- Publisher: Hodder & Stoughton
- Binding type: Trade binding
- Publication date: 2004-11-08
- Number of pages: 896
- ISBN: 9780340831496
- Topic: Cookery / food and drink / food writing / cookbooks
- BISAC: COOKING / General
About the author
Harold McGee writes about the chemistry of food and cooking, exploring science in everyday life. He has worked with renowned chefs such as Thomas Keller and Heston Blumenthal and lives in California.