On food and cooking: The science and lore of the kitchen
- 896pages
- 32 heures de lecture
A kitchen classic for nearly 35 years, this book has been hailed as "a minor masterpiece" by Time magazine since its 1984 debut. It serves as the essential resource for food lovers and professional chefs seeking to understand the origins, compositions, and transformative processes of food. For its twentieth anniversary, Harold McGee released a fully revised edition, rewriting the text almost entirely, expanding it by two-thirds, and adding over 100 new illustrations. This new edition remains engaging and readable, offering countless insights into food preparation and enjoyment. It pioneered the translation of technical food science into accessible kitchen science and played a key role in the rise of "molecular gastronomy." While other kitchen science books exist, this one stands out for its unmatched accuracy, clarity, and thoroughness, blending scientific explanations with the historical evolution of foods and cooking techniques. Key themes include traditional and modern food production methods, diverse preparation techniques across cultures, tips for selecting and preparing ingredients, the substances that contribute to flavor, and evolving knowledge about food health benefits and risks. This monumental compendium is invaluable for anyone who has ever cooked, savored, or been curious about food.
