McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Product Details | Similar Products | Customer Reviews | Author: Harold Mcgee List Price: £30.00 Our Price: £21.00 You Save: £9.00 (30%) Availability: Usually dispatched within 24 hours  |
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 | Product Details: Hardcover 896 pages Release Date: 08 November 2004 Publisher: Hodder & Stoughton ISBN: 0340831499 Rating:  Sales Rank: 1273 | | Look for similar books by subject: | | Customers who bought this item also bought:
| | Customer Reviews: Wonderful book and immerse useful (28 December 2008)I buy this book having read some of the reviews from other reader. I am a keen cook and keen reader and I am not let down by the book. I would like to recommend it to every keen cook or food lovers. True to its subtitle of encyclopaedia, this book contains an extensive summary of modern research and science on food and cooking. It is hard not to praise Mcgee's effort to compose such voluminous volume to the general readers and professionals alike. In about 800 pages the book encompass a huge range of subject useful for anyone to get an overview of the subject. It also contain a long reference page useful to those who like to research further. The book is hugely informative without being excessively long. Content organized into section with bold heading for easy reference. Language simple and thoroughly enjoyable to read. The only cookery book I consider indespensible. (24 April 2008)A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops... McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE! Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island. Mr. McGEE I hope you read this one day, you are a great man, I salute you. I'm also slightly toasted on Mulberry Gin, so forgive my grammar!  astonishingly interesting book (24 June 2007)this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation. Ultra! (30 April 2007)This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoyed the section on "utensil materials." Where else can you read about so much collected knowledge in such a pleasingly presented manner. Definitely something to dip into every few days. Now I just need to find a book equally as accomplished on VW Golfs. prefer American edition (13 April 2007)This is a great book, with lots of useful detail that will help anyone wanting to improve their cooking skills. Yes, it contains information about the molecular structure of milk. However, in an encyclopaedic tome one can simply skip the parts that don't appeal, and instead focus on the main points (like what happens when baking a soufflé, and what this means in terms of doing things in the kitchen -- no, it won't necessarily collapse if you open the oven). A pity, then, that the British edition has a cheap, budget feel. Not only is the page layout somewhat mangled, but the spine is stiff and the book doesn't want to lie flat. In contrast the red American edition is beautiful, with antique style paper and careful layout. On the other hand, I dislike the smell of the inks used for the American edition... | |
