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On Food And Cooking by Harold McGee (2004, Hardcover, Revised) 
On Food And Cooking by Harold McGee (2004, Hardcover, Revised)

 
On Food And Cooking by Harold McGee (2004, Hardcover, Revised)

Author: Harold McGee
Publisher: Scribner
Publication Date: 2004-11-16
Language: English
Format: Hardcover
ISBN-10: 0684800012
ISBN-13: 9780684800011
Product ID: EPID30788383
Description: Harold McGee's perennially helpful and fascinating tome (nearly 1000 pages long) delves deeply into its subject from a variety of angles. He explains how to tell if a fish is fresh, what the difference is between eating raw and cooked ga...
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Synopsis
Harold McGee's perennially helpful and fascinating tome (nearly 1000 pages long) delves deeply into its subject from a variety of angles. He explains how to tell if a fish is fresh, what the difference is between eating raw and cooked garlic, the story of French sauces vs. English ones, why stock is called "stock," and what exactly is wasabi (and why you're not getting the real thing in the average Japanese restaurant). Ranging through foods and cooking techniques around the globe, McGee reveals their history, their science (including why certain foods taste good together), and even the literature surrounding them.

Harold McGee's perennially helpful and fascinating tome (nearly 1000 pages long) delves deeply into its subject from a variety of angles. Ranging through foods and cooking techniques around the globe, McGee reveals their history, their science (including why certain foods taste good together), and even the literature surrounding them. This is the 2004 revised edition, with McGee's extensive changes and additions.

Details
Publication Date:2004-11-16
Illustrator:Ann McGee, Justin Greene, Patricia Dorfman
Edition Description:Revised; Updated

Size
Length:884 pages
Height:9.3 in
Width:7.0 in
Thickness:1.8 in
Weight:47.2 oz

Publisher's Note
An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the past two decades.

Industry Reviews
"[A] stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy."
Publishers Weekly (11/22/2004)

"...McGee has taken his slightly outdated volume and turned it into a stunning masterpiece....Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science--and produced a fascinating, charming text."
Publishers Weekly (11/22/2004)

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