Details
Synopsis
Harold McGee's perennially helpful and fascinating tome (nearly 1000 pages long) delves deeply into its subject from a variety of angles. He explains how to tell if a fish is fresh, what the difference is between eating raw and cooked garlic, the story of French sauces vs. English ones, why stock is called "stock," and what exactly is wasabi (and why you're not getting the real thing in the average Japanese restaurant). Ranging through foods and cooking techniques around the globe, McGee reveals their history, their science (including why certain foods taste good together), and even the literature surrounding them., Harold McGee's perennially helpful and fascinating tome (nearly 1000 pages long) delves deeply into its subject from a variety of angles. Ranging through foods and cooking techniques around the globe, McGee reveals their history, their science (including why certain foods taste good together), and even the literature surrounding them. This is the 2004 revised edition, with McGee's extensive changes and additions.
| Size | | Length: | 884 pages | | Height: | 9.3 in | | Width: | 7.0 in | | Thickness: | 1.8 in | | Weight: | 47.2 oz |
Industry Reviews
"[A] stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy."
Publishers Weekly (11/22/2004)
"...McGee has taken his slightly outdated volume and turned it into a stunning masterpiece....Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science--and produced a fascinating, charming text."
Publishers Weekly (11/22/2004)
|
|
)
)
)
)
)
)
All rights reserved.
