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Product details
File Size: 30983 KB
Print Length: 908 pages
Publisher: Scribner; Revised, Updated edition (March 20, 2007)
Publication Date: March 20, 2007
Sold by: Simon and Schuster Digital Sales Inc
Language: English
ASIN: B000PAAH1W
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Amazon Best Sellers Rank:
#64,592 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
An absolute, no question about it, must have reference for any serious cook, home or otherwise. McGee wrote the first and best, and this revised version is better yet. So much of cooking depends on solid science, it's just information you need to know - That's why it's a required base text at the CIA. I read it cover to cover, and use it on a regular basis for writing food articles and recipes. Invaluable, concise, accurate. Buy it, you'll use it.
I purchased this book for a course I took last semester. It is incredibly interesting. It's packed with information, but it never delivers it in a dull way. I find myself learning new things all the time as I peek into this book, and it has improved my confidence in the kitchen, as I have a better understanding of "WHY" things do what they do, or foods react to certain things, or change at certain temperatures, etc.Great book that I return to again and again. The layout is excellent, and well organized. The index is stellar. This isn't the first effort or edition, and thus it is honed to precision, and delivers facts in an engaging way.
So this was my first book by this author. I purchased it because I saw a bunch of people raving about him. I am not a professional chef myself, I just really love chemistry and ended up doing a career path change and wanted to find a way to keep working with chem in my life on the side. I was hoping for more of a chem heavy content, but I found myself frequently getting bored as there are long sections about the history of whatever he is talking about. That's neat and all, but I don't see how that helps me in the kitchen. Overall, I pick up the book and put it down quickly. I want to try and finish it, but. It's not proving easy to get through.I think this will be easier for those whose least favorite subject is something other than history!
Applying the scientific method to cooking has come into favor in the last three to five years with a number of books coming to market.I've read a number of them, and while most have been excellent, I still default to McGee's as the most thorough, 'from the ground up' text on the topic. It covers a variety of topics and includes a host of interesting interludes, fit for reading or glossing over if you just want to get down to it. McGee has really been the standard for science-based cooking since the 1980s.Start here for science-based cooking texts, fill in where needed.
If I had this book when I was in Chemistry, I may have passed high-school chemistry! LOVING the info. It is a great deal of information, so you may want to ask if you are a person who loves to know all info possible, but it is very interesting to me! (note: i am a reference librarian who adores research and thought she hated chemistry until this book discusses the chemistry of cooking.)
This is not a cook book but it will help you become a better cook. I am am retired geologist and engineer and have had to take over cooking from my handicapped wife. I wanted a book that explained the chemistry of food and and why we prepare it the way we do, and got much more.I just finished the sections on animals and their products. I had no idea of the way people around the world handle them. Before I would eat some of them, I would have to be part of a famine of Biblical proportions.The only thing I don't agree with is his evolutionary history to the advent of historical times. But that is OK because he follows the majority view and it has no impact on the chemistry of food.
Showed up before they said it would and in great condition.This is the perfect book for anyone interested in cooking that's also a nerd. There are no recipes in this book, it is more like a textbook that explains anatomy and origins of various ingredients. Charts that explain the different fat contents in various types of cream..... etc... etc...I repeat... this is NOT a recipe book.
This book explains a lot you didn't know about cooking science. You don't have to be a scientist to understand it - though it does help. This book is really for the inner geek in you. It's nice to know why butter (and other milk products) are the way they are. It's nice to know the science behind whipping egg whites to a soft (or harder) peak. The book also has a bit of the history of cooking (want a recipe from the 1600s?).
Oh, my goodness this the treatise of cooking. Definetly worth the read despite having to push through some pages. I've learned a great deal. Still it feels like the book would be on the required reading list for a college course. Having said that, the book is written in plain English. I read most books twice. I'm pretty certain I won't read this tome a second time.
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