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Mcgee, H: McGee on Food and Cooking: An Encyclopedia of Kitc Copertina rigida – 8 novembre 2004
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McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.
McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.
Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 André Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.
- Lunghezza stampa896 pagine
- LinguaInglese
- EditoreHodder & Stoughton
- Data di pubblicazione8 novembre 2004
- Dimensioni15.8 x 5.8 x 23.8 cm
- ISBN-100340831499
- ISBN-13978-0340831496
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There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece. (Paul Levy, TLS)
Dazzling informative. . . . McGee is the father of modern food science and by far the most enjoyable writer to read on the subject. (Bee Wilson, Sunday Telegraph)
if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition. (Christopher Hirst, Independent)
He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth, breadth and clarity. (Observer)
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Dettagli prodotto
- Editore : Hodder & Stoughton (8 novembre 2004)
- Lingua : Inglese
- Copertina rigida : 896 pagine
- ISBN-10 : 0340831499
- ISBN-13 : 978-0340831496
- Peso articolo : 1.62 kg
- Dimensioni : 15.8 x 5.8 x 23.8 cm
- Posizione nella classifica Bestseller di Amazon: n. 2,079 in Ricettari generali
- n. 31,530 in Scienze, tecnologia e medicina (Libri)
- n. 115,223 in Libri in inglese
- Recensioni dei clienti:
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HOWEVER - It might not be the right book for everyone because:
- It is not a recipe book. Of course the entire book is about food and will expand your understanding of your favourite recipes and foods, but it is exactly as it says on - the - tin: "An Encyclopedia of Kitchen Science, History and Culture"
- It is not a step-by-step book on cooking techniques. Throughout the book you will come across many descriptions of the evolution of techniques and equipment, the reasons for using certain techniques, the evolution of food technology etc. Take dough for example. You will find out things like: why we knead dough; what is happening on a molecular level, what happens when yeast ferments in dough, other methods of leavening dough, dough that is not leavened... By the time you have read all about dough, you will be able to make it and use it without need for reference to a step-by-step guide.
I like the descriptions of how the names for our foods have evolved; how over thousands of years we have genetically modified our foods and our environment (naturally and unnaturally); and perhaps most of all - the unhealthy industrial changes that have been introduced by the food industry in order to increase profits at the expense of our health.
The only thing I am not looking forward to is reaching the end of the book, so I have decided to read it a second and probably third time.
I hope you enjoy it as much as I do.


The description of what happens when you make mayonnaise definitely helped me avoid getting it wrong for example.
Quite in-depth and probably best suited to readers with a reasonable understanding of school science.

It is not a recipe book, but even when working from a recipe, by someone else or of one's own devising, it is always worth checking detail with McGee. Sometimes the simplest adjustment can have the most profound effect.
"Good cooking is honest, sincere and simple, and by this I do not mean to imply that you will find in this, or indeed in any other book, the secret of turning out first class food in a few minutes with no trouble. Good food is always a trouble and its preparation should be regarded as a labour of love." [Elizabeth David]
If cooking is for you a labour of love, and if your kitchen is your research and design workshop where you evolve your own culinary practice and achieve creative satisfaction, then be advised by McGee.

If you've ever wondered why a certain thing happens in the kitchen then this is your book. It explains absolutely everything, from the finer points of egg proteins to the effects of salt on meat. Every imaginable process is covered and this book in indispensable for the inquisitive chef.
The book contains far more than just scientific facts and I can happily while away an hour or two flicking through the pages, inspiring my cooking to be better all the while.