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On food and cooking: the science and lore of the kitchen

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Language:
English
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 updated edition of On Food and Cooking . He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
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ISBN:
9780684800011
9780684181325
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Grouping Information

Grouped Work ID 1dace21f-e697-0973-a3bf-2182a7179d9f
Grouping Title on food and cooking the science and lore of the kitchen
Grouping Author mcgee harold
Grouping Category book
Last Grouping Update 2018-08-24 04:18:14AM
Last Indexed 2018-10-18 04:28:23AM

Solr Details

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accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author McGee, Harold.
author_display McGee, Harold
available_at_santafe Oliver La Farge Branch, Southside Branch
detailed_location_santafe La Farge, Southside
display_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 updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality, the great diversity of methods by which people in different places and times have prepared the same ingredients, tips for selecting the best ingredients and preparing them successfully, the particular substances that give foods their flavors and that give us pleasure, and our evolving knowledge of the health benefits and risks of foods. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
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id 1dace21f-e697-0973-a3bf-2182a7179d9f
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last_indexed 2018-10-18T10:28:23.225Z
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literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_santafe 641.5 McG
owning_library_santafe Santa Fe Public Library
owning_location_santafe Oliver La Farge Branch, Southside Branch
primary_isbn 9780684800011
publishDate 1984, 2004
record_details ils:.b10230336|Book|Books||English|Scribner's,|1984.|684 p. ; 24 cm., ils:.b12556713|Book|Books|Completely rev. and updated.|English|Scribner,|2004.|x, 884 p. : ill. ; 24 cm.
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ils:.b10230336 .i15035396 On Shelf *CHECK SHELF* false true true false false true 9999
subject_facet Cooking, Food
title_display On food and cooking : the science and lore of the kitchen
title_full On food and cooking : the science and lore of the kitchen / Harold McGee
title_short On food and cooking :
title_sub the science and lore of the kitchen
topic_facet Cooking, Food