On Food and Cooking or New Best Recipe

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

Author: Harold McGe

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 Cookingprovides 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.

Publishers Weekly

Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style-rich with exclamation points and everyday examples-allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham-the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science-and produced a fascinating, charming text. (Nov. 23) Forecast: With a bright red cover and rave blurbs from chefs like Jacques P pin, Mario Batali, Bobby Flay and Thomas Keller, this book is sure to draw a lot of attention during the holiday season. Copyright 2004 Reed Business Information.

Library Journal

In this long-awaited revision of his classic On Food and Cooking (1984), McGee has incorporated current information and covers a greater range of ingredients and how they can be prepared to develop their diverse flavors. To McGee, learning about the chemistry of foods encourages cooks to rely less on recipes and more on their own understanding of what happens to food in the skillet or the freezer. Ultimately, he believes, cooks become more confident and creative. Whether that is their goal or not, serious home cooks and professionals will repeatedly turn to this unique resource for technical details and in-depth information on everything from storing olive oils to the molecular composition of fruits. Beginning cooks who want just a smattering of food science can use Alton Brown's I'm Just Here for the Food: Food+Heat=Cooking for its basic techniques and recipes. This new edition will be in demand for years to come and should be purchased by larger public and academic libraries to give their cookery collections currency and depth.-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2005 Reed Business Information.

What People Are Saying

Publisher
Thomas Keller, chef-owner of The French Laundry and Per Se
Having the pleasure of working with Harold McGee at The French Laundry kitchen was a dream come true. On Food and Cooking continues to be the most accurate source of information for generations of chefs. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry. His books are the most worn and dog-eared of my entire collection.

Bobby Flay
Harold McGee has once again done the work and research for us all. Any culinary question is now easily answered in On Food and Cooking. It's virtually the 'tell me why' for adults in the kitchen.
—(Bobby Flay, chef-co-owner of Mesa Grill and Bolo and author of Bobby Flay's Boy Gets Grill)

Paula Wolfert
Harold McGee's book is simply a monumental journey merging food and science...and a marvelous read.
—(Paula Wolfert author of Mediterranean Cooking)

Charlie Trotter
Charlie Trotter, chef-owner of Charlie Trotter's
Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee's On Food and Cooking is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward.

Rick Bayless
A must-have resource for any student of the stove, On Food and Cooking synthesizes details from a wide variety of scientific disciplines and gastronomic traditions, sparking the reader's culinary imagination with every turn of the page. Harold McGee possesses that most rare combination: a scientist's skill and a cook's heart.
—(Rick Bayless author of Rick Bayless's Mexican Kitchen and Mexico One Plate at a Time)

Shirley O. Corriher
Harold McGee changed our lives with his original On Food and Cooking. While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible. On Food and Cooking is unique, engrossing reading and a major contribution to great culinary literature.
—(Shirley O. Corriher, author of CookWise)

Table of Contents:

	Acknowledgments	ix
	Introduction: Cooking and Science, 1984 and 2004	1
Chapter 1	Milk and Dairy Products	7
Chapter 2	Eggs	68
Chapter 3	Meat	118
Chapter 4	Fish and Shellfish	179
Chapter 5	Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices	243
Chapter 6	A Survey of Common Vegetables	300
Chapter 7	A Survey of Common Fruits	350
Chapter 8	Flavorings from Plants: Herbs and Spices, Tea and Coffee	385
Chapter 9	Seeds: Grains, Legumes, and Nuts	451
Chapter 10	Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta	515
Chapter 11	Sauces	580
Chapter 12	Sugars, Chocolate, and Confectionery	645
Chapter 13	Wine, Beer, and Distilled Spirits	713
Chapter 14	Cooking Methods and Utensil Materials	777
Chapter 15	The Four Basic Food Molecules	792
Appendix	A Chemistry Primer	811
	Selected References	819
	Index	835

New Best Recipe

Author: Cooks Illustrated Magazin

In America's Test Kitchen, we test variations on a recipe 10, 20, 30, or even 50 times to evaluate everything from baking temperatures, mixing methods, and ingredient choices to cooking techniques and equipment choices-all in the quest to deliver the best recipe while also answering every conceivable cooking question. And along the way, we make sure to tell you where things might go wrong because we know that food is expensive and time is a precious comodity. The result? A comprehensive cooking resource and more than 1,000 recipes you can count on time and time again. This all-new edition not only contains the best recipes for your favorite home-cooked foods-from Meat Loaf with Brown Sugar-Ketchup Glaze and Chicken Pot Pie to Old-Fashioned Chocolate Layer Cake and Apple Crisp-it also explains how and why these recipes work so that you will become a better cook.

Featuring the best of the best, this edition represents the editors' picks from 10 years of cooking in America's Test Kitchen. Expanded to include tutorials on grilling, baking, stir-frying, and much more, The New Best Recipe is the ultimate cooking resource for novice and experienced cooks alike. With the New Best Recipe, We Invite you into America's Test Kitchen, where you will stand at our elbows as we try to develop the best macaroni and cheese, the best meat loaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all of your favorite home-cooked foods. For the past decade, nearly two dozen test cooks and editors have worked together to develop thousands of recipes that millions of cooks have come to rely on. When the original Best Recipe was first published in 1999, this collection won accolades for its landmark approach to food and recipes. Now, with this newly revised and practical cookbook, we offer you the best of the best, an expanded collection (with 500 recipes new to this edition) assembled by the editors of Cook's Illustrated.

Behind this book-and indeed everything we do at America's Test Kitchen-is a shared understanding of how frustrating it can be to spend time planning, shopping, and cooking only to turn out dishes that are mediocre at best. Have you ever been frustrated by piecrust that shrinks down the sides of the pan once baked? Have you ever spent a fortune on prime rib only to have it come out dry and tough? Or baked a cheesecake that emerged from the oven with a crack the size of the San Andreas fault? Most of us don't have the time or inclination to spend hours and hours finding the answers to these and hundreds of other common cooking problems. We want recipes that work the first time and every time, and we want clear instructions. With The New Best Recipe in hand, you will have access to a wealth of practical information that will make you not only a better cook but a more confident one as well. No one likes to make mistakes in the kitchen. That's why we test recipes over and over again (in some cases, more than 50 times)-so you don't have to.

Because good technique is also critical, we have included 800 illustrations that show you the best way to do everything from carving a turkey to beating egg whites properly to frosting a layer cake to setting up your grill. And because the right equipment always makes a difference, you'll find valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. (In our test, for instance, the $4 Baker's Secret loaf pan trumped competitors with prices four times as high.) We also explain the science of cooking (for instance, how brining works to ensure juicy meat and why butter should be added before dairy for the silkiest mashed potatoes) because understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts, The New Best Recipe promises to be a classic and timeless kitchen companion, one that draws back the curtain on our testing process so you learn firsthand what makes even the simplest recipe the best.

Publishers Weekly

A literal encyclopedia of recipes (culled from the magazine), this revision to Cook's Illustrated's popular The Best Recipe is almost double in size and includes more than 1,000 recipes. Cook's Illustrated is known for careful (some would say compulsive) testing of recipes with a focus on foolproof technique; detailed line drawings that take readers step-by-step through recipes; and opinionated guides that assert that their way is the best way. This methodology appeals particularly to a specific kind of cook, one with a primarily scientific rather than artistic or intuitive approach to cooking. Though there are a few photographs, readers who buy cookbooks for full-color photographs and personal anecdotes aren't likely to be drawn to this work. Twenty-two chapters cover appetizers to desserts. Even the simplest tasks, such as blanching vegetables or peeling an egg, are explained and illustrated in detail. More involved techniques include brining poultry and roasting a turkey. Pad Thai gets a full-page description with photographs to help home cooks learn how to properly soak the noodles. Well organized and extremely clear, the book has only one drawback: its heft may make it tough to hoist onto kitchen counters. (Oct.) Forecast: A 10-city author tour, national publicity campaign and regional holiday catalogue ads will target Cook's Illustrated fans and could make this a strong holiday seller. Copyright 2004 Reed Business Information.

Library Journal

Cook's Illustrated magazine is ten years old now, and this updated collection from its pages (the original was published in 1999) includes 300 more than the first (1000 total) and four times as many illustrations (800 total). Although there are more contemporary dishes, the majority are for traditional favorites such as Cream of Tomato Soup because the aim was to provide the best version of beloved kitchen standards (some, like Macaroni Salad and Tuna Noodle Casserole, seem more than a little dated). As in the magazine, recipe notes cover what worked and what didn't during recipe testing, with the result that there are, for example, two full pages of text about Corn Chowder before the recipe itself appears. The many fans of the magazine, obviously, relish such detail, while other cooks might prefer Irma S. Rombauer and others' All New, All Purpose Joy of Cooking, which offers less talk and hundreds more recipes, or the new Gourmet Cookbook (see review below), with about the same number of recipes but a far more diverse and sophisticated selection. Nevertheless, this is an essential purchase for most libraries. Copyright 2004 Reed Business Information.

Table of Contents:

	Welcome to America's Test Kitchen	x
	Introduction	xi
Chapter 1	Appetizers	1
Chapter 2	Soups	31
Chapter 3	Salads	75
Chapter 4	Vegetables	123
Chapter 5	Rice, Grains, and Beans	207
Chapter 6	Pasta and Noodles	235
Chapter 7	Poultry	303
Chapter 8	Beef	385
Chapter 9	Pork	453
Chapter 10	Lamb	485
Chapter 11	Fish and Shellfish	497
Chapter 12	Stews	537
Chapter 13	Grilling	561
Chapter 14	Eggs and Breakfast	627
Chapter 15	Pizza, Calzones, and Foccacia	661
Chapter 16	Quick Breads, Muffins, and Biscuits	683
Chapter 17	Yeast Breads	723
Chapter 18	Cookies, Brownies, and Bar Cookies	767
Chapter 19	Cakes	823
Chapter 20	Pies and Tarts	879
Chapter 21	Crisps, Cobblers, and Other Fruit Desserts	929
Chapter 22	Puddings, Custards, Souffles, and Ice Cream	951
	Index	991
	A Note on Conversion	1027