On Food and Cooking: The Science and Lore of the Kitchen

A tremendous book, chock full of the most amazing culinary information. If it isn't in there, I doubt you can cook it. Many many hours of reading to be had and an absolute must have for the kitchen reference library.

On Food And Cooking: The Science And Lore Of The Kitchen by Harold McGee is a first class, comprehensive reference book on the science, history and indeed geography of all things food. It is not the sort of book one would sit down with and read from cover to cover, but rather one to dip into and learn everything there is to know about the item(s) you want to cook from food production through prepping and cooking to actually eating and tasting the food . I would suggest that this should be essential reading for any chef (amateur and certainly professional) as it explains, in manageable chunks (no food pun intended), the basic scientific principles as well as technique for achieving the very best result. To have this invaluable understanding and knowledge will surely help and inspire the chef to produce imaginative and creative recipes and dishes to delight the palate and senses.(Note: thanks to Amazon US as I was unable to source this book in the UK - great service)

This book is such a treasure trove of valuable knowledge, history and useful ideas. I used the original 1984 version during my college days while studying Food Technology and fell in love with the author's easy, readable style which made learning so much fun. That book is still in my collection and has been used by small scale processors as a valuable reference source for developing new products from yoghurt to marinades among many others.The latest edition now has pride of place among my collection of reference texts. It is a book that you will find yourself referring back to time and again if you are seriously involved in food processing, cooking, or even if you just are interested to know why certain foods are cooked in a particular way or how best to prepare them. Money well spent!

First, please note that "McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture" is the same book as "On Food And Cooking: The Science And Lore Of The Kitchen". The former is the UK title and the latter is the US title, the content is the same.Don't expect to find recipes in this book. This is a first class reference work for people who want to know "how food works", from the structure of wheat grains to the effect of pH and trace metals on the colour of cooked fruit and vegetables. The writing is clear and concise and eminently readable. For geeks like me it's a page turner, just open it at random and you'll be hooked.

The most influential and comprehensive book written on what actually happens when you cook things. McGee is the inspiration for some of the world's greatest cooks including the two widely regarded as the current best; Heston Blumenthal at The Fat Duck and Ferran Adria at El Bulli.The book mixes history, science and geography to show not only how things cook, but why there are regional variations in cuisine. Read it to learn how to cook or read it as one the best popular science books written on food. It is worth 1000 recipe books.

Golly this is a wonderful book, a veritable mine of information and facts. This is not a cook book or a food porn coffee table photography book it is a book about the the science of the kitchen of why things happen , or don't happen, how to minimise disaster and maximise success whilst dispelling a few myths along the way.if your into food this should at the very least be of interest but has the potential to change the way you cook forever

Have had a quick look through this book, but it was bought as a present. It certainly seems comprehensive and just the sort which will be dipped into again and again over the years.

A great book which has taught me so much on Gastronomy. Harold McGee presents what could be a dull subject very well and brings it to life.The delivery and service was great, it said it would arrive between 7-9 days and it arrived on the morning a week after. I would happily order from Wordery again.