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Comprehensive Culinary Science Reference for Professional and Passionate Cooks
On Food and Cooking: The Science and Lore of the Kitchen is one of the most respected culinary reference books available for chefs, culinary students, food professionals, and dedicated home cooks. Written in clear, engaging language, this updated edition explores the science behind ingredients, cooking techniques, food preparation, and kitchen processes, helping readers understand not only how to cook, but why cooking methods produce specific results.
Spanning nearly 900 pages, this definitive guide bridges culinary tradition with modern food science. From meats, seafood, dairy, vegetables, grains, and spices to baking, preservation, and emerging cooking techniques, it serves as an invaluable resource for expanding culinary knowledge and improving practical kitchen skills.
Technical Specifications & Publication Details
| Specification Metric | Product Data |
|---|---|
| Book Title | On Food and Cooking: The Science and Lore of the Kitchen |
| Publisher | Scribner |
| Edition | Updated Edition |
| Language | English |
| Publication Date | November 23, 2004 |
| Format | Print Book |
| Page Count | 896 Pages |
| ISBN-10 | 0684800012 |
| ISBN-13 | 978-0684800011 |
| Dimensions | 6.63 in. × 2 in. × 9.25 in. |
| Item Weight | 3 lb |
Core Features
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Comprehensive Food Science Coverage: Explores the chemistry, biology, and physical principles behind ingredients and cooking techniques, providing readers with a deeper understanding of culinary fundamentals.
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Extensive Ingredient Reference: Covers a broad range of foods including meats, poultry, seafood, dairy products, eggs, vegetables, fruits, grains, herbs, spices, oils, and sweeteners with detailed scientific explanations.
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Technique Focused Learning: Explains how preparation methods, heat application, moisture, and time influence texture, flavor, appearance, and overall cooking results.
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Updated Culinary Knowledge: Incorporates revised content reflecting modern food science research and contemporary cooking practices while preserving the timeless principles that make it a trusted reference.
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Educational Resource: Suitable for culinary schools, professional kitchens, hospitality training programs, and home libraries, offering valuable insights for both learning and ongoing reference.
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Durable Reference Volume: With 896 pages of in-depth content, this substantial hardcover edition is designed to serve as a long-term culinary resource for frequent consultation.
Ideal For
This reference book is an excellent addition to restaurant kitchens, culinary classrooms, hospitality programs, food research libraries, and the personal collections of chefs, bakers, educators, and cooking enthusiasts. Whether used for professional development, culinary education, or everyday cooking inspiration, it provides a detailed understanding of the science that shapes exceptional food.