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Message from Dean - May 8th 2007
I am currently testing out a new version of the APF Bridge Component - If you notice any errors within this demo store please drop me a line.
Price: $24.99 Prices subject to change.
Availability: Usually ships in 1-2 business days
Binding: Paperback
Dewey Decimal Number: 641.5
EAN: 9780020346210
Edition: 1st Collier Books Ed
ISBN: 0020346212
Label: Scribner
Manufacturer: Scribner
Number Of Items: 1
Number Of Pages: 684
Publication Date: September 27, 1988
Publisher: Scribner
Studio: Scribner
Alternate Versions: Click to Display
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Editorial Review:
Amazon.com Review:
A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
Product Description:
Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.
Average Rating: 
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This book is simply amazing. It has to be the most useful utensil in any kitchen. As a scientist, I love the in-depth treatment that is given to almost every aspect of almost every edible thing on earth. It may not be the most appropriate book to everyone. You must be willing to dedicate a lot of effort to soak in all the knowledge available in it.
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Delivered within the allotted estimated time period and in excellent condition. Went all the way to save the book from delivery damage (bubble wrap, peanuts; everything!).
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From history to the chemical make up.All food items are explained and studied.It will give you a different aspect when you cook next time and an excellent conversation ice breakers around the dinner table.
Good reading
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I purchased this book as a gift to a friend with culinary interests. He was immediately smitten, as were other foody friends. It had been recommended to me by a friend in the culinary field as "a cooking bible"
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Remains the "go to" source for scientific evidence based food knowledge and a good read
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