On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee

Quick Take

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is 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. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. 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 On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains 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.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking 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.

Reader's Review

Book Review Summary: On Food and Cooking: The Science and Lore of the Kitchen

Introduction

"On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee is a comprehensive guide to the world of food science and cooking. This revised and updated edition, published to celebrate its twentieth anniversary, provides readers with a deeper understanding of the origins, composition, and transformation of food through cooking. Hailed as a kitchen classic, this book has garnered praise from both food enthusiasts and professional chefs alike. In this article, we will delve into the book's content, explore the author's background, analyze common opinions, and discuss the reasons why readers recommend and do not recommend this book.

About Harold McGee

Harold McGee is an American author known for his extensive knowledge of food science and cooking. His seminal book, "On Food and Cooking: The Science and Lore of the Kitchen," first published in 1984, has become a cornerstone in the culinary world. McGee has been a visiting scholar at Harvard University and has won numerous awards for his contributions to the field. His scientific approach to cooking has inspired chefs and authors such as Heston Blumenthal, David Chang, Alton Brown, Shirley Corriher, Lynne Rossetto Kasper, and Russ Parsons.

Analysis of Views

Comprehensive coverage: Readers praise the book for its extensive coverage of various topics related to food science and cooking. From traditional and modern methods of food production to the evolution of cooking techniques, McGee provides a wealth of information that goes beyond recipes.
Accessible writing: Many readers appreciate McGee's writing style, which is described as engaging, informative, and accessible. The author's ability to explain complex concepts in a clear manner makes it easy for readers to grasp the material without feeling overwhelmed.
Historical context: The book delves into the historical evolution of foods and cooking techniques, providing readers with a deeper understanding of how food has been prepared and consumed throughout history. This historical context adds depth to the information presented in the book.
Recipes and techniques: While not a recipe book, "On Food and Cooking" offers valuable tips for selecting ingredients, preparing them successfully, and understanding the science behind cooking techniques. Readers appreciate the practical advice provided by McGee.
Accessible yet informative: Some readers find McGee's writing style accessible while still presenting complex information. The book is not front-to-back readable but serves as a valuable resource for those looking to gain a deeper understanding of food science and cooking.

Reasons for Recommendation

Comprehensive knowledge: Readers recommend "On Food and Cooking" for its comprehensive knowledge of food science and cooking techniques. The book provides essential information that goes beyond recipes, making it a valuable resource for anyone interested in understanding the intricacies of cooking.
Engaging writing: McGee's engaging writing style captivates readers and makes the material accessible, even for those with limited knowledge of food science or cooking. The book's ability to blend science with historical context makes it an enjoyable read for both novices and experts.
Practical advice: The book offers practical advice on selecting ingredients, preparing them successfully, and understanding cooking techniques. Readers appreciate McGee's ability to provide valuable insights that enhance their cooking experience.

Reasons for Not Recommendation

Dry writing style: Some readers find McGee's writing style dry or encyclopedic, which may not appeal to those seeking a more engaging or entertaining read. While the book is informative, it may not be suitable for those looking for a lighthearted culinary journey.
Dense content: "On Food and Cooking" covers a vast range of topics related to food science and cooking, which may overwhelm readers looking for a more focused or concise guide. The book's comprehensive nature may require patience and dedication to fully appreciate its contents.

Conclusion

"On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee is a kitchen classic that has garnered praise from food enthusiasts and professional chefs alike. This comprehensive guide provides readers with essential knowledge about food science, cooking techniques, and the history behind culinary practices. While some readers appreciate the book's accessible writing style and comprehensive coverage, others find it dry or overwhelming due to its dense content. Overall, "On Food and Cooking" remains a valuable resource for anyone seeking a deeper understanding of the fascinating world of food science and cooking.