Books > Product: 323479

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

Product Description

Imported from USA

From Publishers Weekly
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Starred Review. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public
obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an
overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning
masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy
flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and
biblical proverbs along the way. McGee's conversational style—rich with exclamation points and everyday examples—allows
him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed
as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of
why certain foods go well together, McGee draws on recent agricultural research, neuroscience reviews and chemical
publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear,
like the creation of fruity esters in dry-cured ham—the same that occur naturally in melons! McGee also corrects the
European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. 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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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From Scientific American
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"In 1984, canola oil and the computer mouse and compact disc were all novelties... [and] the worlds of
science and cooking were neatly compartmentalized." A lot has changed in 20 years: magazines and books now discuss the
science of cooking, and culinary schools offer "experimental" courses that investigate the whys of cooking. So McGee, a
writer who specializes in the chemistry of food and cooking, has completely rewritten his 1984 classic, expanding it by
two thirds into a book that weighs in at almost 900 pages. He offers thorough, scientific explanations of countless
topics, including why brining your turkey is not a good idea, why food wrapped in plastic often tastes like plastic, why
you should never refrigerate tomatoes. And he continues to display, as one admirer said of the first edition, "a
scientist's skill and a cook's heart."

Editors of Scientific American

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