On Food and Cooking, The Science and Lore of the Kitchen

| January 11, 2005 | 0 Comments
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One of the latest books to get cooks excited is not a cookbook. Not exactly. It’s an updated version of Bay Area local Harold McGee’s groundbreaking book, On Food and Cooking, The Science and Lore of the Kitchen. The new version has been revised and updated, twenty years after originally published.

This book has long been a favorite of professional chefs in part because it is easily digested, making food science accessible and practical. After training and a vocation in physics and astronomy, McGee came back down to earth, first teaching literature then writing a book on the most practical science, that of the kitchen. Stanford and Berkeley Universities may be filled with Noble prize winning scientists, but McGee is surely the most popular scientist among cooks.

While professional chefs are innovating, home cooks may simply be trying to perfect a favorite recipe. Curious about the history of chocolate or how to more safely prepare a rare hamburger? Want to know the five different techniques for making hollandaise sauce? McGee is your go to guy. Not just a book about science, there is plenty of history and tips and health information to feed your hunger for knowledge. It may just be the ultimate kitchen resource book.

Click here to hear Michael Krasny’s interview with Harold McGee that aired on Forum last month.

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Category: Bay Area Bites Food + Drink

About the Author ()

Amy Sherman began blogging in 2003, because all her friends and family were constantly asking her where and what to eat. Three months after it launched, Forbes chose her blog, Cooking with Amy, as one of the top five best food blogs, praising her writing as “smart, cozy and witty”. Since then her blog has been featured and recipes reprinted in many newspapers and magazines in the U.S. and the world. In addition to regularly updating her blog, Amy is a guest contributor to the Epicurious.com blog, and Contributing Editor of Glam Dish. She also writes restaurant reviews for SF Station. Her focus on Bay Area Bites is primarily cookbook reviews along with some interviews and current events. Amy is a recipe developer and freelance food writer. She is author of WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine. She is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.