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Title: The Curious Cook: More Kitchen Science and Lore by Harold McGee ISBN: 0-02-009801-4 Publisher: John Wiley & Sons Pub. Date: 20 April, 1992 Format: Paperback Volumes: 1 List Price(USD): $16.95 |
Average Customer Rating: 4.6 (10 reviews)
Rating: 5
Summary: Curious Indeed
Comment: This is an odd sort of a book. If you were expecting to be enriched by lots of kitchen lore and simple explanations (which was my original aim) you would be disappointed. This book tells you much more about tidbits of history, physics, chemistry and physiology than tips and tricks for cooking and is, in truth, quite long-winded.
Now if you are also interested in the acquisition of knowledge of various sorts, common as well as obscure, and don't mind being the "most knowledgeable amateur" among your friends, this is an excellent source of information. The author spares no ink in serving up history, scientific theory and experiments (The famous oil drop experiment by physicist Millikan, a Caltech cohort of the author, was featured! Plus many of his own), findings in medicine, etc. in covering a subject, even "simple" ones like browning of vegetables by salad dressings.
If you managed through the first couple of chapters, you will probably go on, and you will quickly find that the author is a no-nonsense scientist (Ah! the Caltech imprint) and his stuff is well baked, so to speak. By the time you finish the book, you will learn much more than a few useful tips to augment your cooking skills, and find your reading time quite well spent.
Rating: 4
Summary: Fun and fascinating
Comment: McGee says he wrote this book in part to inspire us all to think, tinker and experiment in our own kitchens and I think it succeeds. Maybe I'm just a geek, but I found his accounts of why spattered cooking oil ends up _inside_ a cook's eyeglasses or why persimmons are inedible until fully ripe to be fun and fascinating. The chapters on aluminum in the diet, the role of cholesterol in heart disease and how foods might cause cancer were deeply technical, but no less fascinating.
Rating: 4
Summary: Addendum to On Food and Cooking
Comment: I read and _loved_ On Food and Cooking. Brilliant. I kind of expected an addendum to the first, but alas, 'twas not so. I was just a bit disappointed, but I think it was mostly my expectations. Bonus points for an expansion of the Maillard reaction.
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Title: ON FOOD AND COOKING by Harold McGee ISBN: 0684843285 Publisher: Scribner Pub. Date: 01 February, 1997 List Price(USD): $22.00 |
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Title: What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke ISBN: 0393011836 Publisher: W.W. Norton & Company Pub. Date: May, 2002 List Price(USD): $25.95 |
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Title: Cookwise : The Secrets of Cooking Revealed by Shirley Corriher ISBN: 0688102298 Publisher: Morrow Cookbooks Pub. Date: 03 September, 1997 List Price(USD): $30.00 |
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Title: The Science of Cooking by Peter Barham ISBN: 3540674667 Publisher: Springer Verlag Pub. Date: 08 June, 2001 List Price(USD): $34.95 |
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Title: The New Kitchen Science : A Guide to Know the Hows and Whys for Fun and Success in the Kitchen by Howard Hillman ISBN: 061824963X Publisher: Mariner Books Pub. Date: 19 February, 2003 List Price(USD): $15.00 |
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