{"product_id":"on-food-and-cooking-the-science-and-lore-of-the-kitchen-9780684800011","title":"On Food and Cooking: The Science and Lore of the Kitchen","description":"\u003cb\u003eA kitchen classic for nearly 35 years. \u003c\/b\u003e\u003cbr\u003e Hailed by \u003ci\u003eTime\u003c\/i\u003e magazine as a minor masterpiece when it first appeared in 1984, \u003ci\u003eOn Food and Cooking \u003c\/i\u003eis the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. \u003cp\u003e\u003c\/p\u003eFor its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of \u003ci\u003eOn Food and Cooking\u003c\/i\u003e. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new \u003ci\u003eOn Food and Cooking\u003c\/i\u003e provides countless eye-opening insights into food, its preparation, and its enjoyment. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eOn Food and Cooking\u003c\/i\u003e pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as molecular gastronomy. Though other books have been written about kitchen science, \u003ci\u003eOn Food and Cooking \u003c\/i\u003eremains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. \u003cp\u003e\u003c\/p\u003eAmong the major themes addressed throughout the new edition are: \u003cbr\u003e - Traditional and modern methods of food production and their influences on food quality\u003cbr\u003e - The great diversity of methods by which people in different places and times have prepared the same ingredients\u003cbr\u003e - Tips for selecting the best ingredients and preparing them successfully\u003cbr\u003e - The particular substances that give foods their flavors, and that give us pleasure\u003cbr\u003e - Our evolving knowledge of the health benefits and risks of foods \u003cp\u003e\u003c\/p\u003e\u003ci\u003eOn Food and Cooking\u003c\/i\u003e is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Scribner Book Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/23\/2004\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780684800011\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 884\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.95lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 6.70w x 1.80d\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e Gourmand World Cookbook Awards (USA Only) - Winner\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Citations: \u003c\/strong\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 11\/22\/2004 pg. 53\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 11\/15\/2004 pg. 540\u003cbr\u003e\u003ci\u003eNew York Times\u003c\/i\u003e 12\/05\/2004 pg. 35\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 01\/15\/2005 pg. 140\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 02\/01\/2005 pg. 125\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 01\/01\/2005\u003cbr\u003e\u003ci\u003eTime\u003c\/i\u003e 03\/24\/2008 pg. 48\u003cbr\u003e","brand":"Harold McGee","offers":[{"title":"Default Title","offer_id":36639932186780,"sku":"9780684800011","price":42.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0473\/0804\/6492\/products\/img_50f2b005-58a8-40b9-b5e2-e2fbd1607c89.jpg?v=1603850954","url":"https:\/\/pastforward.org\/products\/on-food-and-cooking-the-science-and-lore-of-the-kitchen-9780684800011","provider":"Past Forward","version":"1.0","type":"link"}