food science my friends

books:

	• On food and cooking: The science and lore of the kitchen Harold McGee Consumers Union, 1988 - 684 pages average customer review:based on 173 reviews
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highly recommended

excellent

Delivered within the allotted estimated time period and in excellent condition. Went all the way to save the book from delivery damage (bubble wrap, peanuts; everything!).

food science my friends

From history to the chemical make up.All food items are explained and studied.It will give you a different aspect when you cook next time and an excellent conversation ice breakers around the dinner table.
Good reading

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Foody Gift

I purchased this book as a gift to a friend with culinary interests. He was immediately smitten, as were other foody friends. It had been recommended to me by a friend in the culinary field as "a cooking bible"

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On Food and Cooking

Remains the "go to" source for scientific evidence based food knowledge and a good read

Great Book!

This book is great for students and teachers that want to know the scientific information about cooking and baking. For example it explains the chemical changes in leavening, emulsions, and so much more. It talks about the nature of plants, dairy, all of the cookingmethods. Oh I dont think the author missed a single detail in this hows, whys, and whos of cooking. I highly recommended it to keep in your house.

reviews: page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10

Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.

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