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Item #:
169193003
On Food and Cooking: The Science and Lore of the Kitchen
89% of respondents would recommend this to a friend
Item #:
169193003
INR 6420
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INR 6420
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On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it.
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What Stands Out
In-Depth Science
Explores the scientific principles behind cooking, offering readers a deeper understanding of food behavior and preparation techniques that enhance culinary skills.
Culinary Lore
Blends historical insights and traditions, providing engaging stories that enrich the cooking experience and connect readers to the cultural significance of food.
Comprehensive Resource
Serves as an authoritative reference for chefs and home cooks alike, addressing common kitchen challenges while offering innovative solutions and recipes.
Product Details
| Publisher | Scribner |
| Publication date | November 1, 1984 |
| Language | English |
| Print length | 684 pages |
| ISBN-10 | 0684181320 |
| ISBN-13 | 978-0684181325 |
| Item Weight | 2.2 pounds (1 kg) |
| Dimensions | 6.28 x 1.8 x 9.18 inches (16 x 4.6 x 23.3 cm) |
Who Should Buy?
-
Culinary Enthusiasts
A comprehensive resource for food lovers seeking to deepen their understanding of cooking science and techniques.
-
Professional Chefs
Acts as a detailed reference guide for chefs wanting to explore food chemistry and enhance their culinary skills.
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Food Science Students
Ideal for students studying culinary arts or food science, combining practical cooking tips with scientific explanations.
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Casual Cooks
May be overwhelming for those looking for simple recipes without detailed scientific analysis.
Product Description
On Food and Cooking: The Science and Lore of the Kitchen
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Reference Editorial Review
On Food and Cooking: The Science and Lore of the Kitchen is a comprehensive resource that delves into the chemistry and biology behind cooking processes. It answers questions such as why vegetables soften when cooked and the importance of browning meat. The detailed explanations provided by McGee enhance the understanding of cooking techniques and improve meal quality. This book serves as an invaluable reference for both amateur cooks and professionals, explicating how variations in technique affect flavor and texture. However, it does contain some historical digressions that might seem less relevant to those seeking practical cooking information.
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Pros
- Comprehensive analysis of cooking science
- Enhances understanding of ingredient properties
- Improves sauce and gravy making techniques
- Suitable for all cooking skill levels
- Non-recipe-based, focuses on processes
Cons
- May include more historical details than necessary
Product Price History
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INR 6420
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Features & Benefits
- Explores the history and science behind various foods.
- Provides easy-to-understand scientific explanations.
- Covers all major food categories including meats and sauces.
- Includes anecdotes that add depth and context to culinary practices.
- Features a nutrition chapter that debunks food fads and myths.
- Over 200 stunning illustrations enhance the learning experience.
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