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Books : On Food and Cooking: The Science and Lore of the Kitchen |
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by: Harold McGee
Dewey Decimal Number: 641.5 EAN: 9780684800011 ISBN: 0684800012 Label: Scribner Manufacturer: Scribner Number Of Items: 1 Number Of Pages: 896 Publication Date: November 16, 2004 Publisher: Scribner Sales Rank: 209 Studio: Scribner Editorial Review: Related Items:
Average Rating:
![]() Rating: - Foodie lust!I love this book. Even when I know quite a bit about something he manages to tell me more. Rating: - Husband loves this bookI bought this book for my husband, at his request. He's not much of a cook, but he is intrigued by the encyclopedic knowledge of food and food preparation that this book includes. He is very pleased with the purchase. And I will refer to it, I'm sure. Rating: - Analitical Review of "On Food and Cooking"A scientific approach to cooking. It covers all aspexts of food preparation, has extensive bibliography and a good index. This book is not for casual cookers. The reader has to be serious in his desire to profundize his knowledge of the minutia that makes the difference between a casually prepared dish and a great one. He/she have to possess some knowledge of chemistry to get a good information in regard to the delicate aspects of different forms of heat, coockware etc. All and all, it is an excellent source of good information for the serious cook. Rating: - Great value, great fun, and very informative.This is an excellent book filled with great information in what I like to call a "pick up and read a little" format. It is logically arranged and well indexed but it lends itself well to random reading. Think of it as part Extraordinary Origins of Everyday Things, part chemistry primer, and part dictionary of eatables. Since buying this book, I leave it within easy reach on the top of the bookshelf and typically pick it up and choose something at random and learn something new. Very readable, well illustrated and a great value: you will not regret purchasing this book.
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