On Food and Cooking

On Food and Cooking

The Science and Lore of the Kitchen

Unknown - 2004
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Harold McGee's On Food and Cooking is a kitchen classic. 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.

Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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.

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.
Publisher: New York ; Toronto : Scribner, 2004
Edition: 1st Scribner rev. ed. --
ISBN: 9780684800011
Branch Call Number: 641.5 McGe 2004
Characteristics: x, 884 p. : ill


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Feb 11, 2013

Encyclopedic yet still a fascinating read. Science, history and includes cultural diversity of food and cooking. The best food/cook book I've found.

nutty7688 Jul 09, 2011

Well written

Jan 26, 2011

My second copy of this book is so dog-eared and stained it is embarrassing! How can you not love Harold McGee!?!

In my opinion, this book is a classic! The author is erudite, scientific, and actually makes food science interesting. This book contains a ton of historical information regarding food, cooking methods, digestion, the process of food breaking down, food safety etc. This is as fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar

Sep 02, 2009

Well-written, informative, and fascinating. After checking this out at the library, you're going to want to buy your own copy.

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