Condition: Like New Best Seller
On Food and Cooking is a unique mix of culinary lore, food history, and scientific investigation, McGee's compellingly readable book explores every aspect of the food we eat: where it comes from, what it's made of, and how and why it behaves as it does when we bake, broil, or steam. In addition to chapters on foods such as eggs, fruit, meat, and dairy products, McGee investigates wine, beer, and distilled liquors. The book concludes with an easy-to-understand investigation of the basic food molecules--water, carbohydrates, proteins, and fats and oils--and a discussion of cooking methods and utensil materials. With more than 200 illustrations, including extraordinary photos of cellular food anatomy, the book will delight anyone who cooks or enjoys food. --Arthur Boehm (abridged)
Publishing Details
Scribner; Reprint edition (Feb. 1, 1997)
Paperback: 704 pages
ISBN-13: 978-0684843285
Weight: 975 g
Dimensions: 15.5 x 4.2 x 23.3 cm
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