McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
896
Utgivningsdatum
2004-11-01
Upplaga
2
Förlag
Hodder & Stoughton
Illustratör/Fotograf
200 line illustrations
Illustrationer
200 line illustrations
Dimensioner
240 x 164 x 63 mm
Vikt
1740 g
Antal komponenter
1
ISBN
9780340831496

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

av Harold McGee
(1 röst)  |  Läs 1 recension
Inbunden,  Engelska, 2004-11-01
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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 Andr 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.
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    Ida Carolina Angergård, 19 februari 2014

    Jag är supernöjd med boken. Den förklarar mat och matlagning från råvara till färdig maträtt på ett enkelt sätt. Den tydliggör saker som jag tidigare haft svårt att förstå när jag läst om det på svenska vilket säger mig mycket om "språket" i boken. Författaren vill att hans läsare ska förstå honom oavsett vad vilka hans förkunskaper är. Jag kan varmt rekommendera den här boken.

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Recensioner i media

It answers every culinary question. . . This is the definitive, heavyweight reference book for the keen cook. * Spectator * 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 *

Övrig information

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

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