The Curious Cook: More Kitchen Science and Lore
by Harold McGee
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Book Summary Information
Author: Harold McGeeEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1992-04-20
ISBN: 0020098014
Number of pages: 339
Publisher: Wiley
Book Reviews of The Curious Cook: More Kitchen Science and Lore
Book Review: The Hobo Philosopher
Summary: 5 Stars
I loved his first book On Food and Cooking and I enjoyed this one. I made my living in the restaurant business, as a manager,then as a chef and finally an owner. I've always enjoyed cooking and eating. I'm retired but I still grind my own hamburg, fix my own sausage, make my own sauces and my wife cultivates a small herb garden. This book is fun. The point of view is fun, the writing is fun and the science is always interesting.
Once again this is not your typical recipe book. This is in another category. It's entertainment for the culinary inclined. It's history and science. The author now has his own blog or web page. It is called ... the curious cook ... of all things. I enjoy reading this fellow more than any other cooking expert that I have ever read.
Books written by Richard Noble - The Hobo Philosopher:
"Hobo-ing America: A Workingman's Tour of the U.S.A.."
"A Summer with Charlie"
"A Little Something: Poetry and Prose"
"Honor Thy Father and Thy Mother"
Summary of The Curious Cook: More Kitchen Science and Lore
When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."Culinary Arts & Techniques Books
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