Did you know that the cell walls of mushrooms aren’t made up of cellulose, like plants, but rather of chitin, the carbohydrate-amine complex that makes up the outer skeletons of insects? Edible plants are covered next, which discusses both the chemical compounds and nutritional values of fruits and vegetables combined, while the following two chapters are devoted to each in its own right. This book is endlessly fascinating. - McGee takes you not only through the science but also into so. But as... To see what your friends thought of this book. From Plato’s views on cooking to electron micrographs of cheese to a description of how eggs form in a chicken’s body to the history of beer and chocolate, this book offers an intoxicating wealth of food information, trivia, and science. I come back to this book all the time in my cooking (and baking) endeavors. Looking forward to adding this as a culinary reference. As a foodie and a scientist I appreciate his approach to cooking and food. The in-depth discussion of everyday foods and their interactions with one another and our bodies provides … This study guide consists of approx. I return to McGee's explanations again and again. I'm actually reading it for my thesis, what with McGee being a pre-eminent food scientist and all, and it's so much more pleasurable to read than your average science textbook. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004. On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. Quite - why didn't I think of that? This is a summary of food combinations that enhance the health giving properties of the food. I'd love to sit down and chat with him. This book has all the intricate details of everything food. Compulsively readable and engaging, this updated volume covers every aspect of how food is grown, harvested, cooked, eaten, and digested. He makes the average PhD. The Amazon Book Review Book recommendations, author interviews, editors' picks, and more. Goodreads helps you keep track of books you want to read. On Food and Cooking by Harold McGee is an in-depth, insightful look at the foods we eat from a scientific and chemical viewpoint. The style is accessible but unafraid of chemistry. Harold McGee's On Food and Cooking is a kitchen classic. You’d think that with, well, everything this year has had in store for us, readers would flock to sweet stories with happy endings. help you understand the book. Need help ASAP? Welcome back. 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 According to the author, meat has helped humans to evolve mentally and physically, as well as to adapt to cold climates where little plant food is available. Where else can you learn about why the outside of egg yolks turn yellow on boiling while also enjoying fantastic quotes like this one from Miss Leslie in 1857: “But to stir butter and sugar is the hardest part of cake making. Sauces are discussed next, combining information learned in previous chapters to discover the complexity of some of these creations. While "On Food and Cooking" was not the type of book that I typically read, I found that I thoroughly enjoyed reading it. Or that a strawberry is a “false” fruit? The author does not examine recipes but instead presents a cohesive book that is more of an encyclopedia than a simple book about cooking. Meat Summary and Analysis. This study guide consists of approx. Despite the fact that it took me nearly three months to read, I found just about every single page deeply informative and interesting. [9], On Food and Cooking: The Science and Lore of the Kitchen, https://en.wikipedia.org/w/index.php?title=On_Food_and_Cooking&oldid=950946663, Creative Commons Attribution-ShareAlike License, This page was last edited on 14 April 2020, at 17:52. This is an invaluable resource when your kids ask "does THIS cheese have mold in it" or "why does it all stick together if you cook it too long" or when you want to know what makes espresso different from coffee. Finally, the author closes with a brief discussion of cooking methods, utensils and the four basic food molecules. It's like an encyclopedia of food. Fabulous Food Combinations. It took me months to finish it but it was worth it. How does the Maillard reaction work, and why is it the greatest thing to hit the culinary art since well. by Scribner, On Food and Cooking: The Science and Lore of the Kitchen. I wanted something that answered a bit more of the Why? We’d love your help. See? Very comprehensive book for the average person who is really into food. Describing the science behind food - why does bread rise? Great reading about a lot of facts on cooking, or debunking a lot of urban legends such as 'sealing' the meat in order to preserve tenderness. I am not sure yet if it has improved my cooking, but it's still fun to read. While "On Food and Cooking" was not the type of book that I typically read, I found that I thoroughly enjoyed reading it. Also, nice diagrams! Available on Compatible NOOK Devices and the free NOOK Apps. It is not a cookbook, but rather the context for all cookbooks: a stupendous compendium of how food -- every type of food -- works. When I ruined cream sauce by cooking it at a too hot temperature (so that instead of thickening, the cream just broke down into water and oil), I thought I needed to know a little more about exactly what was going on when I cooked. The BookRag "study guide" I've just purchased is little more than several paragraph summaries of chapters that may run 50 pages in length. Absolutely fascinating! It is heavy on chemistry (and its closing pages are a chemistry primer I wish I'd had in high school; read this first), but also patient explanations that a layperson / foodie will like: What is emulsification? This is a very concise book with over 750 recipes on top of tons of information. I was never one for math, chemistry or any sort of science until I started cooking. This detailed literature summary also contains Topics for Discussion and a Free Quiz on On Food and Cooking by Harold McGee. Refresh and try again. The book provides a reference to the scientific understanding and preparation of food. Grow Your Child's Library with Top Young Reader Series, 50% Off All Funko Wetmore Forest POP!, Plush, and More, Knock Knock Gifts, Books & Office Supplies, Buy One, Get One 50% Off Holiday Boxed Cards, Learn how to enable JavaScript on your browser, Al Capone Does My Shirts by Gennifer Choldenko, Autobiography of My Dead Brother by Walter Dean, Berlin Diary by William L. Shirer l Summary, Daughter of the Forest by Juliet Marillier l, Foundation's Edge by Isaac Asimov l Summary &. The writing style is easy to follow, so there's no getting lost with this book! Any time you want to know what you're actually doing when you're in the kitchen, this will spell it out for you. Why should you start stocks with cold water? At times, the book feels like a textbook that one would read for some sort of chemistry or cooking class, but I wouldn't say that the book as a whole is so dry as a typical textbook. Such a fun and interesting book. OK so I didn't read absolutely every word of this book, but it's over 800 pages and I reckon I read more than enough of them to equal a decently long novel. than. Concentrated knowledge; yet NOT written in impenetrable ‘academicalese.’ McGee's ability to amass, sort, analyse, and order an enormous amount of relevant information is awesomely impressive. Published by BookRags. Bravo Mr. McGee! I also love the sense of joyful curiosity that suffuses the book. This study guide contains the following sections: This detailed literature summary also contains Topics for Discussion and a Free Quiz on You can view Barnes & Noble’s Privacy Policy. On Food and Cooking Summary & Study Guide includes comprehensive information and analysis to

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