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

Book Cover
Average Rating
Pub. Date:
Completely rev. and updated
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.
Also in this Series
More Like This
More Details
Staff View

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 2018-08-14 04:47:35AM
Last Indexed 2018-08-14 04:52:48AM

Solr Details

accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author McGee, Harold.
author_display McGee, Harold
collection_aacpl ADULT
detailed_location_aacpl Eastport-Annapolis Neck Library - Nonfiction, Severna Park Library - Nonfiction
format_aacpl Book
format_category_aacpl Books
id 1dace21f-e697-0973-a3bf-2182a7179d9f
isbn 9780684800011
item_details ils:a337909|31997064703309|Severna Park Library - Nonfiction|641.5 M|||1|false|false|||||Checked Out|Aug 13, 2018|S-PK||, ils:a337909|31997064958887|Eastport-Annapolis Neck Library - Nonfiction|641.5 M|||1|false|false|||||On Hold|Jul 17, 2018|EAN||
itype_aacpl Adult Nonfiction
last_indexed 2018-08-14T08:52:48.935Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_aacpl 641.5 M
owning_library_aacpl Anne Arundel County Public Library
owning_location_aacpl Eastport-Annapolis Neck Library, Severna Park Library
primary_isbn 9780684800011
publishDate 2004
record_details ils:a337909|Book|Books|Completely rev. and updated|English|Scribner,|c2004.|p. cm.
recordtype grouped_work
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:a337909 31997064958887 Checked Out On Hold false false true false false true
ils:a337909 31997064703309 Checked Out Checked Out false false true false false true
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