Free Ebook , by Harold McGee
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, by Harold McGee
Free Ebook , by Harold McGee
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Product details
File Size: 805 KB
Print Length: 578 pages
Publisher: Penguin Books (October 28, 2010)
Publication Date: October 28, 2010
Language: English
ASIN: B0043EV57G
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Amazon Best Sellers Rank:
#411,466 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Don't hesitate to buy this book if you like Harold McGee, or cooking science generally. Whatever unhappy reviews you see here have completely mistaken the nature of the project. This is a pellucid distillation of McGee's knowledge about cooking, where every word is made to tell. It's something few writers could ever have managed. The section on vinaigrettes explains several more aspects of how they work, why you make them as you do, and how they might be injured and repaired than J. Kenji López-Alt's equivalent section of The Food Lab does, in a tenth as many words.So it's not rambling, discursive, anecdotal, or overlong, and the prose soars only a little, here and there, mainly at the chapter starts. But read with attention, it casts a delicious spell of clarity, and regularly achieves the goal of all true explanations: to make the familiar, strange. McGee has packed this beautifully designed book with thousands of little insights and pieces of advice that will make you cook better. It's a delight.My only dissatisfaction with the hardcover is that I wish the dust jacket had been reproduced on the surface of the book itself, and that the surface was glossy, to make it feel more like the kitchen-based book it is than a standard nonfiction offering (and that it had a sewn, not a glued, binding, as so many cookbooks do, for durability). But none of Penguin Press's books have those features, and as regular hardcover books go, it is very pleasingly printed, with thick, luxurious paper.
The second of Harold McGee's excellent resources on food preparation. This book is not as technical as his first, but very practical. It answers many how, what and why questions that arise as you prepare foods. It too is a reference even though it is for me easier reading than his "On Food and Cooking" book. When you want to know why something works or why it did not this is a valuable resource.
Just opened my parcel. What is said on 550 pages could be said on 150 or less.I do not appreciate the self advertising on the cover and the first pages.The ratio of actual information, print and empty space on each page is appaling. The print and the binding are substandard.In between there are some useful ideas, but the editor has not done his or her job.
This book is very casual. I found it to be fairly random, and not as informative as I'm used to from Harold McGee.BUY "ON FOOD AND COOKING" INSTEAD. Its by the same author, and is a masterpiece. It covers every aspect of cooking to the very grittiest detail. The chapter on eggs begins with a detailed, scientific description of the chickens entire gestation period.Why is that important? Once you know what an egg is composed of you'll know why and how cooking it certain ways changes its characteristics. Once you know the chemistry and physics behind food and cooking you know EVERYTHING. No more rules of thumb or pointers, just genuine, fundamental knowledge.If you want simple rules of thumb, but no genuine knowledge, then buy this book. If you want the knowledge of an executive chef buy "On Food and Cooking" same author, different world.
If you've ever wondered why eggs are so special or why bread does or does not rise to your expectations...Harold McGee is the author for you. This book isn't about recipes as much as it's about good eating and learning how to cook. I think of it as raising the bar.
MY FRIEND AND NEIGHBOR IS A VERY HEALTH CONSCIOUS FOODIE. THIS BOOK WAS A PERFECT GIFT FOR HER TO ADD TO HER COLLECTION OF BOOKS ON FOOD. IT WAS AN AWESOME GIFT FOR A WONDERFUL FRIEND WHO SEEKS TO KNOW MORE ABOUT WHAT SHE PUTS IN HER MOUTH.
I enjoy using McGee's "Keys to Good Cooking. its information is useful, clear, and fairly copious, and as usual it debunks commonly held myths. the book takes the perspective of focusing on ingredients or types of ingedient and then the different means of preparing them and how any method affects the taste and texture. since I do more experimentation than recipe following, McGee's approach works well for me. it presents alternative ways to consider the taste or texture problem I am trying to solve, and so far has steered me in fruitful directions.if I could own just one book by McGee, it would still be the justly famous [[ASIN:0684843285 On Food and Cooking], which is a hard act to follow. nonetheless, I find the new volume a welcome addition and I refer to it frequently.one warning about the Kindle edition, however: the publisher made the index flat text without hyperlinks, so you can see what's in the book, but you can't get there from here. this is *REALLY* irritating; perhaps later editions will correct this lunacy.
I'm going to disagree with some other reviewers here. I have been been reading Mr McGee for many years, and regard myself as a huge fan.Few of his previous works would be suitable for the everyday cook. This one is. How many people would wade through his earlier erudite discussions of protein strings, just to get a practical morsel for the kitchen? Few indeed.This is a book that distills Mr McGee's work into a single practical volume. It may be "the size of a brick", but so what? Nor do I find the typography and layout disconcerting. I think they are ideal: they send you to the essential points immediately.I have sent this book to some of my friends who would never read even think to peruse Mr McGee's previous opuses. But I am sure they will at least leaf through this one.
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