num_pages: 884
description: McGee On Food And Cooking is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGee On Food And Cooking renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.
language: English
title: McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
titlecomplete: McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
genres: History, Cooking, Cookbooks, Science, Reference, Culinary, Health, Food and Drink, Food, Nonfiction
ratings_count: 15378
series: The Science and Lore of the Kitchen
awards: awardedAt: 504950400000
name: André Simon Award
category: Food
publisher: Hodder & Stoughton