On Food and Cooking - The Science and Lore of the Kitchen (With a Quote from Julia Child)

Thick Trade Paperback with 684 pages, size: 6 1/4 x 9 1/4". 200 Illustrations, including starling photographs of food taken through an electron microscope. "A unique book on the science of cooking, examining questions like: Are copper bowls really better for preparing egg whites? Terribly important to understand the nature of fermentation and other invisible processes that go on in the kitchen." Julia Child - Harold McGee's delightful prose renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on conundrums that have confounded cooks for generations: Why can cream be whipped but not milk?, Does searing meat near a high flame seal in flavor?, How do you distinguish stale eggs from fresh ones? and much, much more. Generously spiced with historical and literary anecdotes, discusses all the major food categories, from meat and potatoes to sauce bearnaise and champagne.