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

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New York, NY : Scribner, c2004.
Completely rev. and updated
Physical Desc:
pages cm.
A kitchen classic for nearly 35 years. 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. For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the 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 · 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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0684800012 (hardcover) :


Includes bibliographical references and index.
APA Citation (style guide)

McGee, H. (2004). On food and cooking: the science and lore of the kitchen. Completely rev. and updated New York, NY: Scribner.

Chicago / Turabian - Author Date Citation (style guide)

McGee, Harold. 2004. On Food and Cooking: The Science and Lore of the Kitchen. New York, NY: Scribner.

Chicago / Turabian - Humanities Citation (style guide)

McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen. New York, NY: Scribner, 2004.

MLA Citation (style guide)

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Completely rev. and updated New York, NY: Scribner, 2004. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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MARC Record

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020 |a 0684800012 (hardcover) :|c $40.00
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1001 |a McGee, Harold.
24510|a On food and cooking :|b the science and lore of the kitchen /|c Harold McGee.
250 |a Completely rev. and updated
260 |a New York, NY :|b Scribner,|c c2004.
263 |a 0410
300 |a p. cm.
504 |a Includes bibliographical references and index.
596 |a 1 4
650 0|a Cooking.
650 0|a Food.
925 |a 5 std