On Food and Cooking: The Science and Lore of the Kitchen
Mar.16, 2010 in
Uncategorized
- ISBN13: 9780684800011
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Harold McGee’s On Food and Cooking is a kitchen classic. Hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and up… More >>
On Food and Cooking: The Science and Lore of the Kitchen
March 16th, 2010 at 3:15 pm
I wanted a recipe book and this one is theory book. It’d be great to include a better description of the book in order to don’t have mistakes like me.
Rating: 1 / 5
March 16th, 2010 at 4:08 pm
Obviously Mr. McGee falls squarely into the camp of an out of touch evolutionist. He has fine points to make regarding food, but through food anthropology he espouses the mantra that we humans are nothing more than “animals.” It is unfortunate that such a mind as this would take his knowledge of food history and in the face of insurmountable evidence to the contrary, claim that we are all accidents of nature. Furthermore, Mr. McGee makes points referencing Biblical history, yet utilizes the dating abbreviation of BCE (Before Common Era vs. simply Before Christ) and CE (Common Era vs. the Latin AD – Anno Domini, The Year Of Our Lord) that denies Biblical history as the turning point of our calendar. Obviously in Mr. McGee’s mind the Bible is only useful when it validates his historical timeline.
Mr. McGee should have spared us his political viewpoints and simply focused on the facts. Readers should learn from the facts and ignore Mr. McGee’s personal views. Please take a grain of salt with any rationale that Mr. McGee offers regarding historical epochs.
Rating: 3 / 5
March 16th, 2010 at 5:27 pm
This book is much more about science than cooking. The content is much more technical than most readers will desire (as with, the discussion of the molecular structure of milk in its various states).
Rating: 1 / 5
March 16th, 2010 at 8:12 pm
I wish that this book would be delivered, it’s been over a month. I am not at all thrilled with the source from where it was purchased.
Rating: 1 / 5
March 16th, 2010 at 8:53 pm
This book was purchased as a gift for my daughter. I do not have any knowledge of the book to review or comment about it. She requested it for Christmas.
Rating: 5 / 5