Product Description
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout this new edition are:

Traditional and modern methods of food production and their influences on food quality

The great diversity of methods by which people in different places and times have prepared the same ingredients

Tips for selecting the best ingredients and preparing them successfully

The particular substances that give foods their flavors and that give us pleasure

Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.Amazon.com Review
A classic tome of gastronomic science and lore, On Food andCooking delivers an erudite discussion of table ingredients andtheir interactions with our bodies. Following the historical, literary,scientific and practical treatment of foodstuffs from dairy to meat tovegetables, McGee explains the nature of digestion and hunger beforetackling basic ingredient components, cooking methods and utensils. Heexplains what happens when food spoils, why eggs are so nutritious andhow alcohol makes us drunk. As fascinating as it is comprehensive, thisis as practical, interesting and necessary for the cook as for thescholar. ... Read more

Customer Reviews (234)

The Ultimate in Food Science
Hi,I recently purchased On food and cooking by Harold McGee and it is brilliant i am currently reading on how short crust pastry works and I have also gone on to order his new book which is due out in the next few weeks.His explanations are easy to understand and very informative.

Excellent

I received the item three days after I have ordered it. It was in very good shape as they said. Thank you.

Food Science Bible
This is a great book for the student as well as the curious home cook.It answers pretty much every science related question one could have about cooking.

food & cooking bible, enough said
The best book EVER for people who love cooking food, eating food, learning about food, etc. I find it all fascinating!

It's not just for cooks.
As a cook and a former chemistry teacher, I find this a great resource for the "whys" of techniques and choices of ingredients.It enables the reader to substitute or delete with confidence. ... Read more

Product Description
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry. ... Read more

Customer Reviews (4)

Food Science
This book was nominated for the referencebook for my Masters of Food Science and technology to the "Principles of food science" subject/course. Contents of this book is very informative and useful for a beginner in food science. It helped me lot to get a good grade of my course work.

Milestone reference text!
Conceptually this book became a truly essential consult book and invaluable reference for all those involved in a real Food Engineering.

In twenty four chapters Potter clasps the main themes concerned with this passionate science: conservation and processing foods through the heat, refrigeration. Dehydration and concentration of aliments.

An invaluable guide and continuous learning process around the accurate temperature to preserve fruits, cereals, fishes, fruits, vegetables, beverages and all kind of meats.

Go for this. It will be very helpful for Industrial and Chemical Engineers and obviously for Pre Grade students.

Excellent
Excellent textbook for students.

good for very beginners
As a prescribed book at varsity, I was very glad I didn't waste my sparce finances on this one. Good for your first aquaintance with food science, but very quickly outgrown. ... Read more

Product Description

The science of cooking is the most fascinating and influential development in cuisine.

Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.

This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.

Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest.

More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue.

The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.

Customer Reviews (9)

Fun for all ages
This is a great book. As an adult I enjoy reading it and have learned a lot about food and cooking. And my kids have learned a lot too. It would make a great homeschool cooking and science class!

If you like science facts this book is for you
Very well written and full of useful information.
I always wanted to understand how the ingredients interacted with themselves in the recipes. It is such an easy and enjoyable reading that I could bet that everyone (even people that do not like cooking) would like this book.

Best reference by far.
This book is an encyclopedia format, in your face, right to the facts book about; food, cooking methods, techniques, meat identification, and basically anything you need or want to know with anything that has anything to do with food.I can honestly say it has made an impact on the way I cook and think about food.Some of the reading is hard to follow, for instance when they describe the exact molecules that produce flavor (amexlycyclitecaratine) that is not a real word but they do appear like that in the book.

"Ya did good, Gi"
Saw ad for this book in a Curves mag. Knowing how my family enjoy cooking and experimenting in the kitchen, I bought each member this book for Christmas and had them sent as I live in GAand they are in CO and OH.My sister says, "Ya did good, Gi" as the family were talking about the book at Christmas dinner!Yay! Now I need to order my own copy, as I gave them all as gifts!

Good information, but not sexy.
This was purchased as a gift for my son, the geeky gourmet, and he likes it. It's a big, thick book that works and reads rather like an encyclopedia. In my quick review of it I found it does cover the science of food and cooking in a detailed and thorough way. However the format of the pages and presentation of the information is a bit dull. Alton Brown's books (I'm Just Here for the Food, for example) cover similar, though less scientific, ground and make it more fun. ... Read more

Product Description
UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY is a comprehensive introductory level text that provides thorough up-to-date coverage of a broad range of topics in food science and technology.The text begins with an explanation of the interdisciplinary nature of food science (including biology, engineering, chemistry, and physics) and describes avenues of advanced study in the field.The text explores key food commodities and food composition with an emphasis on the functional properties of each commodity.Three chapters on food chemistry cover the chemical and physical properties of foods through the use of many easy to understand figures, tables, and illustrated concepts.Next the text includes an overview of food law that provides historical perspective as well as the latest information on nutrition labeling and food regulation.Thorough coverage of processing methods in included in all major food commodities as well as a background in microbiology and fermentation, food handling and safety, food contamination, HACCP principles and toxicology.The final chapters cover food engineering concepts and applications, biotechnology and the field of sensory evaluation and food product development with coverage of marketing principles. ... Read more

Customer Reviews (4)

Awwesome
Howdy Ags,

I would just like to say that dealing with this seller was one of the most pleasant experiences on amazon and i would definitely recommend this seller to anyone.

just as described
Brand new textbook, the exact same book that would have cost me $30 more, used, at the university bookstore.THanks!

Pointless textbook for a pointless class
The book itself may be great, but I purchased it for a class when I didn't have to ever read it.

Good introduction to food science
Purchased book for a high school student.I read it first and it claims to be suitable for the first two years of college.Either I got smarter or kids got dumber.This is an easy read for anybody with an 8th grade education.The book is very informative but not a hard read.I liked it a lot as it was well organized and covered a multitude of subjects relating to food science.This is even more meaingful because the book also provides a historical perspective. ... Read more

Product Description
Designed primarily for the non-Food Science major, thistextbook presents principles of food science for the nutrition,dietetics, hospitality, and culinary arts student enrolled in anintroductory food science course. As in the first edition the book iseasily readable. Chapters follow the order of the USDA's Food GuidePyramid, beginning with foods appearing at the base of the Pyramid -the bread, cereal, rice, and pasta foods, and continuing with foodsthrough the top of the Pyramid - the fatty, oils, and sweets. Achapter on baked products covers batters and doughs, and builds uponinformation in earlier chapters. The last chapters cover aspects offood production and government regulation. For this second edition the authors have expanded the conceptsrelating to material in all chapters, including quality, gums, organicfood, irradiation, biotechnology, sugar substitutes, fat replacers,packaging, health claims, and dietary guidelines. There is also a newchapter dedicated to a discussion on emulsification and foams. Inaddition, the index has been revamped. As nutrition and food safety continue to be important issues, whereapplicable, individual chapters contain sections on nutritive valueand safety concerns regarding the foods discussed. Additionally, eachchapter contains a glossary and helpful references useful for furtherstudy. Using a multidisciplinary approach, Essentials of Food Science,Second Edition combines food chemistry, food technology, andfood preparation into one single source of information. ... Read more

Customer Reviews (2)

A very good book for introduction of food science
Although this book introduced itself as a book for non food science majors (e.g. nutrition or nursing), I have a M.S. degree in Food Science and still find it useful. It has a very broad coverage of each area in Food Science, and give you some explanations of food chemistry. If you want to know more about the chemistry, you can then refer to books of CHO chem, protein Chem or lipid Chem.

Very good book, easy to understand, enjoyable to read.

Technical hand book for understanding food
I purchased this book to accompany McGee "on Food and Cooking" and although it was interesting and thorough, the book should be considerd by advanced users.The book touches on chemical composition as opposed to functionality as it applies to cooking. ... Read more

Product Description
The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data. ... Read more

Product Description

Customer Reviews (37)

for great justice
This book is a perfect blend of teaching and explanation that most cookbooks do not have. I've tried for years and years to follow cooking recipes to no avail trying to understand why it didn't work. No cookbooks really give you an explanation of why certain ingredients are used over others- you almost always learn to experiment and then fail time and time again, wasting money and time. This book has finally filled some sort of chasm that chefs have left wide open. Instead of studying food science, I just read this book to get a brief overview of what an item does in my cooking. For example : I never understood the difference between baking powder and baking soda - until now.

On top of the explanations and witty anecdotes, he also provides many intriguing recipes that I otherwise never thought I could make. One example of this was his recipe for homemade soda. I just recently finished it, and it was delicious.Really it's not I couldn't find recipes like these online - but there are so many and seldom make near as much sense as the one's he's provided here.

Bravo Sir.

Great book, kindle formatting issues.
While I greatly enjoyed the book's content, the formatting was especially screwy on my kindle app on ipad: I can't recommend the book for people who are planning to read it on that platform.

A fair amount of content was in tabular form - and the tables are more or less illegible on my iPad.

For a book aimed at tech people, this is pretty unforgivable.

Wow!My current favorite cookbook
A fellow computer geek from SecondLife recommended this book to me, and what a cookbook it is.It's nearly impossible to write a book on cooking basics, yet at the same time put in things to satisfy even experienced cooks, but this book has it all.

One thing you must keep in mind is that some of the humor might get lost on you.That "u can haz cheezburger" might be a mis-spelling to some in the section on making burgers, it's a great inside joke to others.(I need to go back and check the book to see if it says "I made you a cookie, but I eated it.")To the sheer delight of both geeks and innovative cooks, many warrantee-voiding hacks to kitchen equipment are presented (like how to turn your home oven into a serious pizza oven).There a many very good interviews with all sorts of experts in cooking and science related fields (including Adam Savage of "Mythbusters" fame).

But the section of the book that blew my mind was the whole food chemistry section.And I don't just mean good general knowledge about protein chains or Maillard reaction that you'd learn on shows like "Good Eats" (not that "Cooking for Geeks" doesn't have that, too), but I mean bizarre things like "meat glue" and unusual jelling agents and maltodextrin+oil combinations.As a result that chapter, I've ordered Experimental Kit Texturas so look for my review of that after I get it.

I'm already planning this book as a Christmas gift for a few people.

From interesting science we get delicious dishes
Cooking for Geeks is one of the most fun books I have read in a long time. I don't get lost in the kitchen, but I'm certainly no great chef either. What this book does that is different from typical cookbooks is that instead of presenting a list of recipes, it talks about the science behind combining foods to create tasty dishes.

The book starts with an introduction to the kitchen; to tools, equipment, organization, and a way of thinking about them that is clear and easy to understand in the geek mindset. What does that mean? Those of us who call ourselves "geeks" have a certain way of looking at the world. We like to break things down to their components. We are not satisfied with only knowing what things do, but we want to understand how and why things work the way they do. That is what this book excels in teaching.

Chapter topics include science-based discussions of flavors, ingredients, temperatures, cooking time, and more. These things are directly related in the text to results. The information is presented in a manner that is easily understood by people used to changing one parameter over iterations of a process to discover what effect that one parameter has on the outcome. I like it.

This is not a reference book, which is what I consider most cooking related books to be. You don't pick it up and say, "Let's look for a nice dessert to make for when Aunt Mardella comes to visit." Instead, you get something more valuable; the ability to look in your cupboard to see what you have, understand how those things could fit together to make something wonderful, and pull something together based on your understanding of the ingredients, processes and interactions available. That rocks! For this reason, the book receives a very high recommendation from me for anyone interested in learning about the science behind cooking (and there are some very interesting recipes included as well, so if that is what you are looking for, you won't be disappointed either).

great book on cooking
great book on cooking.As someone who already enjoys cooking (and science & technology), this book has been great for additional tips and info and also for providing some broader context on cooking in general. ... Read more

Product Description
"Like having a scientist at your side toanswer your questions in plain, non-technicallanguage."—Science NewsWhy is red meat red? How do they decaffeinatecoffee? Do you wish you understood the scienceof food but don't want to plow through dry,technical books? In What Einstein Told HisCook, University of Pittsburgh chemistryprofessor emeritus and award-winningWashington Post food columnist RobertL. Wolke provides reliable and wittyexplanations for your most burning foodquestions, while debunking misconceptions andhelping you interpret confusing advertising andlabeling. A finalist for both the James BeardFoundation and IACP Awards for best foodreference, What Einstein Told His Cookengages cooks and chemists alike.Amazon.com Review
Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and entertaining What Einstein Told His Cook offers answers to these and 127 other questions about everyday kitchen phenomena. Using humor (dubious puns included), Wolke, a bona fide chemistry professor and syndicated Washington Post columnist, has found a way to make his explanations clear and accessible to all: in short, fun. For example, to a query about why cookbooks advise against inserting meat thermometers so that they touch a bone, Wolke says, "I hate warnings without explanations, don't you? Whenever I see an 'open other end' warning on a box, I open the wrong end just to see what will happen. I'm still alive." But he always finally gets down to brass tacks: as most heat transfer in meat is due to its water content, areas around bone remain relatively cool and thus unreliable for gauging overall meat temperature.

Organized into basic categories like "Sweet Talk" (questions involving sugar), "Fire and Ice" (we learn why water boils and freezers burn, among other things), and "Tools and Technology" (the best kind of frying pan, for example), the book also provides illustrative recipes like Black Raspberry Coffee Cake (to demonstrate how metrics work in recipes) and Bob's Mahogany Game Hens (showing what brining can do). With technical illustrations, tips, and more, the book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results. --Arthur Boehm ... Read more

Customer Reviews (65)

Interesting book! Lots of brain candy.
I have only read the first three chapters, but so far this is an excellent book. Cooking makes a lot more sense when the science behind it is explained.

Not that interesting and nothing to do with Einstien
I usually wait until I have finished a book before I say anything about it. I am halfway through and don't think I'll finish it.

I was lulled into buying this book by the title. What could be more enlightening than Albert writing about food? Unfortunately this book has nothing, and I mean nothing to do with Einstein. The book has a nice folksy tone and is easy to read but if you are a foodie at all you will know practically everything in it. As opposed to its title it is very basic. The author and I disagree quite a bit philosophically about food but I don't knock him for it, I just disagree. "

Simply put if you don't know much about food this book is an easy read but if you know what brining is, why not to put a thermometer near a bone in a roast, etc. then this book is not for you. If you want to go deeper then get 'On Food and Cooking' by Andrew McGee.

Good
I received the book in 9 days. The book was in very good shape. Thanks

Fun and Educational!
I originally ordered this as a gift for a friend, but in thumbing through it, I liked it so much I ordered one for myself. If you enjoy cooking at all, and if you appreciate science, this is for you. It is filled with facts as to the why's in cooking. Just fun reading, and something you can read for a few minutes, put down, and then pick up again whenever you like.

Interesting and annoying
There were some interesting tidbits in this book, but nothing you couldn't find online if you're really wondering. It doesn't have an interesting narrative, and the author is way too pleased with himself for the book to be very entertaining. Maybe worth a bargain read, or borrow from a friend but don't pay even half price for this fluff. ... Read more

Product Description
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes that are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unraveling the mysteries of the "art" of good cooking. Dr. Peter Barham has long been involved in popularizing science in Great Britain where he has lectured and been on radio and television shows on the science of food. In 1999, he won the IOP Prize for Promoting the Public Awareness of Physics.

FROM THE REVIEWS:

"This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance . . .[Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé."-FINANCIAL TIMES WEEKEND

"This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."-THE PHYSICIST

"Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes. Industrial food technologists and process engineers will not find design equations or process flowsheets. Instead they, and those with more immediate home cooking interests, will find a clear, fascinating, informative and serviceable description of the scientific phenomena occurring during domestic cooking, and how to exploit an understanding thereof to achieve results consistently, adapt recipes confidently and adeptly rescue catastrophes. Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter."-FOOD & DRINK NEWSLETTER

"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information...The book is a pleasant read and is an invitation to become better acquainted with the science of cooking."-NATURE

"You do not have to be a chemist or a physicist to cook a meal, any more than you need a qualification in engineering to drive a car; but in both cases a little technical knowledge can help when things go wrong. That is the reasoning behind this odd volume that combines an explanation of the scientific principles of cooking with a down-to-earth guide to kitchen utensils, ... some experiments to try at home, and a random collection of around 40 recipes."-THE ECONOMIST

"A physicist at Bristol University, Barham combines a love of science with a passion for cooking (and food) into this small and enjoyable book...Even if you prefer not to turn your kitchen into a laboratory, you will find this book worthwhile."-SCIENCE ... Read more

Customer Reviews (11)

I love this book!
I would have never known about this book until Alton Brown brought it to my attention. Through reading it, I have been able to copy many exciting ways to show my children and myself funner ways to realize exactly what happens with different ingredients inside and outside of the kitchen.
Not only has it opened different ways at looking at cooking but has helped understand how different ingredients, cooking structures, utensils, and cookware can be used best through different climates, time zones, altitudes and different areas of the United States. Instead of worrying about looking for other peoples recommendations my family uses local science. I can simply read temperature of where I am, degrees of what ever electrical or gas run ranges, altitude and with the humidity I can assess how or what needs to be changed in any ingredient to make what ever I want to prepare turn out best.
For any teacher, parent, or cook I would highly recommend this book!

Good Food Book
Good book, easy read and to follow.A good way to learn about the chemistry and the science of foods.

The Science of Cooking
A review for science teachers:

Peter Barnam's The Science of Cooking (Springer, 2000) is a classic, much quoted in New Scientist and The Science of Christmas. After a general introduction at about a year 9 chemistry level it quickly moves on to Maillard reactions (which develop the flavours in cooked meat), the formation of insoluble gluten (from the proteins gliadin and glutenin) when flour is hydrated and kneaded, and the role of fats and oils in carrying aromatics (or emulsifying finely ground cocoa to make chocolate).

Most of all I enjoyed this book for the experiments it suggested (adaptable to inquiry learning). For example: How could you prove fructose is sweeter than glucose? Easy: Use a control, such as an artificial sweetener. But not all people will give the same interpretation when faced with the sugars. How can we show that they are detecting the control in a consistent way? And so on...Secondly, the text is punctuated with anecdotes about demonstration lectures on the Physics of the Black Forest Gateau or Soufflé Chemistry ...you can almost hear this born teacher, winner of the Institute of Physics Prize for Promoting the Public Awareness of Physics, script a unique lesson for your students.

This little recipe book promises a few mouthwatering improvements to my own kitchen alchemy, and comes highly recommended.

scientifically informative but far from complete in the cooking aspect
Pros: Scientifically informative and solid. Knowing the chemical and physical facts behind cooking methods applied to certain group of food would definitely help one to produce constantly good cooking result. And the text is very well written, _no_ part of this book is boring to read.

Cons: This book is focused on western cooking methods, many highly interesting cooking methods which are very popular, even dominating in East Asia are not even mentioned in this book. For example, there is a chapter for sauces but soup was hardly mentioned in this book, as if soup is not a kind of dishes. However the art/science of soup cooking is very important for many people. I, for one, really looked for information for soup cooking in this book but was disappointed. And, the author seems think any sauce has to be at least a bit thick (containing reasonable amount of starch). But this is not true in Asia countries. We have many kinds of really tasty sauces which are totally fluid, almost as light as water. These light sauces are not only tasty but also have really nice aroma, nice colours, contains very little energy and they attach onto the main food very well. In the fish chapter, he said salted/dried fishes are very difficult to regain the good texture and taste, and wrote up 2 pages about a Norwegian disaster of fish making. But in east China, people steamsalted sea eels and the result is so, so delicious. He should really have tried it out himself. In this book, the science of vegetable cooking is not mentioned. Nevertheless I think vegetable cooking is very important and I really want to learn the science of vegetable cooking from the author, I like his writing so much! And, in this book all doughs are baked but there are many people (mostly from East Asia) who steam doughs and the results are excellent too. For beef steak cooking, many professional cooks saute/shallow fry every side of a 2-3cm thick steak first (every side one minute) and then put it into pre-heated oven for 5-7 minutes. This cooking method is not mentioned in this book and actually I did want to know the advantage of the post-fry oven handling of a beef steak.

I really hope there will be a second edition of this book. I seriously suggest the author travel to Hong Kong and try out reasonably many different kinds of food in non-western restaurants in Hong Kong. Especially the famous soups, all kinds of vegetable dishes and all kinds of steamed dough-based snacks....

behind the kitchen
This book will teach you the chemical secrets of the techniques that usually are used in gastronomy,from the basic concepts to most complex.Knowing the scientific basis of the culinary processes, Peter Barham describes kitchen recipes in detail, of this way, will not fail any more.
This book also has some very interesting experiments to do at home, and that will offer help to understand of more practical way, the physical-chemistries concepts that try to explain.
If you are interested in cooking, and science doesn't bore to you, read this book! ... Read more

Product Description
Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles.It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.

This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.


* Completely revised with approximately 30% new material
* Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments
* Provides a list of suppliers of texture-measuring equipment
* Features two-color illustrations and text throughout
* Written by an award-winning author ... Read more

Product Description
This popular and widely used text/reference has been updated, revised and substantially expanded.

The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors. ... Read more

Customer Reviews (1)

Certificate
If you want to take "certificate in food chemistry", you will need this book. ... Read more

Product Description
Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters. ... Read more

Customer Reviews (1)

Good introduction to Food Science
I bought this for a high-school student but read it myself first.The book claims to be college-level but I found it to be rather simplistic.I understand that this is an introduction to food science so it is properly represented.I was hoping for a bit more "science" and less history.Yes, Clarence Birdseye essentially created frozen vegetables but what is the science behind his innovations? ... Read more

Product Description
Food Regulation: Law, Science, Policy, and Practice provides an in-depth discussion of the federal statutes, regulations, and regulatory agencies involved in food regulation. After an introduction to U. S. food and drug regulation, it covers current food regulations, inspection and enforcement, international law, the Internet, and ethics. While it contains detailed discussions of policies and case studies, the book is accessible to students and professionals. This is an excellent text for courses in food science, food law, etc., and a practical reference for food industry professionals, consultants, and others. ... Read more

Customer Reviews (1)

Helpful resource
This book is a well organized overview of U.S. food regulation.It is easy to read, informative, and a very helpful resource for anyone trying to find their way through our complex and convoluted system of food law. A great contribution to food law and policy literature. ... Read more

Product Description

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.

Customer Reviews (1)

This book bites.
I bought this book due to a mutual love of food and science, but this piece of work really let me down on both ends of the equation.It's poorly written, seemingly for either the 4-8 yr-old demographic or maybe adults who have never ever encountered food in their entire lifetime.For example, a chapter on wine and chocolate should have been focused on the mutual health benefits of these two marvelous foods.Instead, we discover that both come from plants, and sensory attributes are affected by the climate!Groundbreaking stuff.When it should be swinging for the fences, this book opts to bunt time and time again. ... Read more

Product Description
Discover the delicious answers as you satisfy your hunger for science!

The Science Chef Travels Around the World is serving up a feast of fun with over 60 easy-to-do food experiments and recipes. Come and join the adventure! You'll travel to 14 fascinating countries—starting in Canada and ending in Ghana—and along the way you'll explore the science secrets of food.

Why does orange soda fizz? Do vegetables really die when you pick them? What makes peanut butter smooth? You'll discover the scientific answers to these and dozens of other yummy mysteries. Plus you'll get to make and eat Sizzling Mexican Chicken Fajitas, tasty Italian Cannoli, Awesome Chinese Egg Rolls, and many other delicious dishes.

Whether you're a beginner or an experienced cook, you can become an International Science Chef, too. All experiments and recipes are kid-tested, include metric equivalents, and require only common ingredients and kitchen utensils. The Science Chef Travels Around the World also includes rules for kitchen safety and a complete nutrition guide. ... Read more

Customer Reviews (1)

Great Book!
This Book is a great but can get a little boring. The recipes are really fun to make and eat. The discriptions about the countries were very interesting to read. But the one thing I didn't like was the experiments. Ididn't think the book needed them and they were weird. example:determiningthe specific gravity of potatoes. I enjoyed this book and i hope you willtoo(if you buy it). this book is great for kids and adults alike. They willenjoy learning about different contrys,foods,and coultres. ... Read more

Product Description
This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses.It is an excellent overview for anyone interested in attaining a basic understanding of food science. ... Read more

Product Description
An award-winning author and artist explain how every link in a food chain is important because each living thing depends on others for survival. "Clear, simple drawings illustrate the clear, simple text. Informative and intriguing, this basic science book leads children to think about the complex and interdependent web of life on Earth."'BL.

Outstanding Science Trade Books for Children 1996 (NSTA/CBC) ... Read more

Customer Reviews (8)

Great explanation -- awesome illustrations
This book works well with the picture book "The Magic School Bus Gets Eaten" or "MSB Food Chain Frenzy".Best thing of all is the illustrations in this book -- they really convey the information.My kids really "get" it from the visuals.

Food chain
This book realates de food chain to children in an understandable and fun way.I plan to use it in my science class this summer.Very intersting book for first graders to about third grade.

love it
I used it to make an interactive bulletin board for my classroom.It is simple but it gets the point across.I use it with my 8th and 9th grade students, and they don't mind that it's a picture book.

Who Eats What? Food Chains and Food Webs
I found this book to be very entertaining and I feel the children's interest held to the very end of the story.

Food Chains and Food Webs
Detailed examples of food chains and food webs, but hard to follow the arrows in the illustrations in food chains.

My son would prefer just reading about the types of meals each animal species eats and how they kill it as opposed to the food chain process. There are several pages that have arrows pointing from one item to another and it gets confusing trying to sort it all out.

We begin with seeing a caterpillar eating a leaf on an apple tree until he becomes the dinner of the arriving wren. When a hawk comes around he eats the wren. In this example the food chain begins with the leaf and ends with the hawk. It is described how the animal at the top of the food chain is the last eater because it is the one no one else will eat.

There are other short chains like when you eat an apple off a tree or drink milk in a glass. The cow eats the grass and the milk comes from the cow. There is a detailed diagram with a girl eating a peanut butter and jelly sandwich, an apple and a glass of milk. Food keeps us alive and animals need to catch the food they need to survive. First we begin with green plants, as they are the only living things that can make their own food and do not need to eat something else. Animals depend on green plants as well.

During the summer months Antartica comes alive with tiny green plants that are eaten by krill. The squid will in turn eat the krill, which looks like shrimp. The killer whale can eat a sperm whale or a blue whale.

When you change your eating patterns you are changing the food chain as well. Fishermen kill krill but they cannot kill them all since this is what happened when they almost wiped out the sea otters in the Pacific Sea. It is important to take care of the earth so all living things have something to eat and in turn we help them and ourselves in the process.
... Read more

Product Description
How does milk help me grow?

Where do vitamins come from?

Do carrots really strengthen my eyesight?

Find out these answers-in Janice VanCleave's Food and Nutrition for Every Kid. To the delight of children, parents, and teachers everywhere, America's favorite science teacher brings a welcome addition to the popular Science for Every Kid series. Through fun, safe, and easy-to-do experiments, Janice VanCleave teaches kids ages eight to twelve all about food and nutrition.

Kids can learn about leavening agents by mixing baking soda with vinegar. They'll explore why different sweeteners vary in sweetness, how to use natural food dyes to dye a T-shirt, and what the food pyramid is-plus much more.

Each experiment is broken down into a purpose, list of materials, step-by-step instructions, expected results, and explanations that kids can understand. Every project has been tested and can be performed safely and inexpensively using ordinary household materials. ... Read more

Customer Reviews (3)

Food & Nutrition for Every Kid
I sent this book to my over weight granddaughter to help her see the importance to good food decisions.I want her to like herself but understand keeping her weight under control is in good food choices.She is in another town so unfortunately I have not seen the book and am judging this by her phone call. When I did come to town, she couldn't find it.She is a good reader."Grandma, the book looks interesting but it is really a big book and the pictures aren't as good as the cookbooks you also sent that I am enjoying much more.I guess I will read it however I am on only page 29".My thought is it will a book she can refer to if she needs information.

Great Introduction To Food and Nutrition for Kids!
This is the second Janice Van Cleave book I have purchased for our homeschool and I LOVE it!
Our family utilizes the Sonlight homeschooling curriculum but our child keeps begging for "more science" so I purchased a copy of "Food and Nutrition for Every Kid."
This book is divided into twenty five chapters which cover the subject of nutrition from "Why Water is Essential to Life to How to Make Food Last." At the beginning of the book Janice has written an introduction to share with you how to utilize this book.
Each chapter contains "What You Need to Know, Exercises, Activity (which is a science experiment) and Solutions to Exercises."
This book provides you with a complete hands on science curriculum which is fun for both parent and child!

Good Resource Tool
We have been using this book with Sonlight Curriculum this year.My children range in age from 6 to 12 years old.The book at times is too difficult for the 6 year old and too easy for the 12 year old, but in general it has been very useful.The chapters are short and difficult concepts are clearly explained.My children are alwys excited to get to the activity section of each chapter, but are disappointed about half the time.The 'activities' usually always work, but they are not always very fun or interesting. ... Read more

Product Description

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. 
The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint.
Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and post-harvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.

Customer Reviews (5)

Fennema's 4th ed. Food Chemistry
The book is comprehensive and, assuming you don't have access to the earlier versions, completely worth the purchase.

Great!
The delivery was just on time. The book was brand new and it was really in good condition when I received. The package was perfect as well.
This book is a "must" for food scientists to keep for future career. I highly recommend it!

Buen producto, envio excelente
Este libro muestra de manera completa una vision sobre la quimica de los alimentos, con ejemplos y discusiones. Imprecindible para cursar las materias asociadas a la quimica alimentaria

Nice book
Great decision to buy this book from Amazon. The price is competitive and the delivery is fast. I would love to recommend this way of buying other stuff through Amazon.com

Great Reference Material
This book is great as a reference book, but if you're looking for the typical textbook setup where you look up a broad topic, then this probably isn't the right choice for you.It has very specific, to-the-point descriptions about particular things like compounds and additives and the like.No real "practice" material questions. ... Read more