--- product_id: 49400513 title: "McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture" price: "3880330β‚«" currency: VND in_stock: true reviews_count: 13 url: https://www.desertcart.vn/products/49400513-mcgee-on-food-and-cooking-an-encyclopedia-of-kitchen-science store_origin: VN region: Vietnam --- # Revised & updated for modern cooks 818 pages of deep culinary knowledge Science-backed kitchen insights McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture **Price:** 3880330β‚« **Availability:** βœ… In Stock ## Summary > 🍳 Decode the science of flavor and join the elite kitchen insiders! ## Quick Answers - **What is this?** McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture - **How much does it cost?** 3880330β‚« with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.vn](https://www.desertcart.vn/products/49400513-mcgee-on-food-and-cooking-an-encyclopedia-of-kitchen-science) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - β€’ **Beyond Recipes:** Not just a cookbookβ€”this is your ultimate kitchen reference and inspiration hub. - β€’ **Master Every Ingredient:** Unlock the molecular secrets behind your favorite foods and elevate every dish. - β€’ **Cook Smarter, Not Harder:** Understand the why behind techniques to perfect your kitchen skills effortlessly. - β€’ **A Timeless Culinary Encyclopedia:** Dive into centuries of food history, culture, and science all in one volume. - β€’ **Gift the Ultimate Foodie Experience:** A must-have for professionals and passionate home chefs craving mastery. ## Overview McGee on Food and Cooking is an 818-page revised and updated encyclopedia blending kitchen science, history, and culture. With a 4.7-star rating from 368 reviews, it offers deep insights into ingredients, cooking techniques, and food evolution, making it an essential reference for serious cooks and food enthusiasts aiming to elevate their culinary expertise. ## Description Buy McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture Revised and Updated by Mcgee, Harold (ISBN: 9780340831496) from desertcart's Book Store. Everyday low prices and free delivery on eligible orders. Review: Making me better at EVERYTHING in the kitchen. - I haven't actually finished reading yet, I'm only about 3/4 of the way through. Many of the reviews I have read about this book suggest that it should be used more as a reference, rather than a reading book. While that would certainly work to improve your technique when looking up a specific ingredient, you'd miss out on a lot. If you DO work your way through from beginning to end, and are serious about cooking, this will improve every aspect of your cooking. The book is laid out in sections of basic ingredients and explains in layman's terms (mostly) how they're constructed, why they do what they do when treated in a certain way and gives tips that will apply to literally every single meal you cook. There are handy little science class diagrams which help clarify and text boxes containing recipes, lore and writing hundreds of years old. In a nutshell: If you read this book, you will be able to get the most out of every ingredient and piece of equipment in your kitchen. There will be a hundred "AH! THAT'S where I've been going wrong!" moments and countless times when answers you have searched for all your culinary life (Like "How can I get my cheesecakes not to crack??") will suddenly shine from the pages. Also a brilliant gift for any foodie! Review: Read it cover to cover! But.... - A friend of mine introduced me to this book. Within five minutes I knew I had to buy a copy and read it cover to cover. I am currently on page 583 of 818. I believe it will remain my favourite book of all time (and I read a lot of reference books on many subjects). HOWEVER - It might not be the right book for everyone because: - It is not a recipe book. Of course the entire book is about food and will expand your understanding of your favourite recipes and foods, but it is exactly as it says on - the - tin: "An Encyclopedia of Kitchen Science, History and Culture" - It is not a step-by-step book on cooking techniques. Throughout the book you will come across many descriptions of the evolution of techniques and equipment, the reasons for using certain techniques, the evolution of food technology etc. Take dough for example. You will find out things like: why we knead dough; what is happening on a molecular level, what happens when yeast ferments in dough, other methods of leavening dough, dough that is not leavened... By the time you have read all about dough, you will be able to make it and use it without need for reference to a step-by-step guide. I like the descriptions of how the names for our foods have evolved; how over thousands of years we have genetically modified our foods and our environment (naturally and unnaturally); and perhaps most of all - the unhealthy industrial changes that have been introduced by the food industry in order to increase profits at the expense of our health. The only thing I am not looking forward to is reaching the end of the book, so I have decided to read it a second and probably third time. I hope you enjoy it as much as I do. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | 119,317 in Books ( See Top 100 in Books ) 140 in Food & Drink Encyclopaedias & Dictionaries 2,213 in Engineering & Technology 10,180 in Home & Garden (Books) | | Customer reviews | 4.7 4.7 out of 5 stars (368) | | Dimensions | 16.2 x 5.8 x 23.6 cm | | Edition | Revised and Updated | | ISBN-10 | 0340831499 | | ISBN-13 | 978-0340831496 | | Item weight | 1.57 kg | | Language | English | | Print length | 896 pages | | Publication date | 8 Nov. 2004 | | Publisher | Hodder & Stoughton | ## Images ![McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture - Image 1](https://m.media-amazon.com/images/I/71vrCtEIzAL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Making me better at EVERYTHING in the kitchen. *by M***N on 20 January 2010* I haven't actually finished reading yet, I'm only about 3/4 of the way through. Many of the reviews I have read about this book suggest that it should be used more as a reference, rather than a reading book. While that would certainly work to improve your technique when looking up a specific ingredient, you'd miss out on a lot. If you DO work your way through from beginning to end, and are serious about cooking, this will improve every aspect of your cooking. The book is laid out in sections of basic ingredients and explains in layman's terms (mostly) how they're constructed, why they do what they do when treated in a certain way and gives tips that will apply to literally every single meal you cook. There are handy little science class diagrams which help clarify and text boxes containing recipes, lore and writing hundreds of years old. In a nutshell: If you read this book, you will be able to get the most out of every ingredient and piece of equipment in your kitchen. There will be a hundred "AH! THAT'S where I've been going wrong!" moments and countless times when answers you have searched for all your culinary life (Like "How can I get my cheesecakes not to crack??") will suddenly shine from the pages. Also a brilliant gift for any foodie! ### ⭐⭐⭐⭐⭐ Read it cover to cover! But.... *by J***B on 8 November 2019* A friend of mine introduced me to this book. Within five minutes I knew I had to buy a copy and read it cover to cover. I am currently on page 583 of 818. I believe it will remain my favourite book of all time (and I read a lot of reference books on many subjects). HOWEVER - It might not be the right book for everyone because: - It is not a recipe book. Of course the entire book is about food and will expand your understanding of your favourite recipes and foods, but it is exactly as it says on - the - tin: "An Encyclopedia of Kitchen Science, History and Culture" - It is not a step-by-step book on cooking techniques. Throughout the book you will come across many descriptions of the evolution of techniques and equipment, the reasons for using certain techniques, the evolution of food technology etc. Take dough for example. You will find out things like: why we knead dough; what is happening on a molecular level, what happens when yeast ferments in dough, other methods of leavening dough, dough that is not leavened... By the time you have read all about dough, you will be able to make it and use it without need for reference to a step-by-step guide. I like the descriptions of how the names for our foods have evolved; how over thousands of years we have genetically modified our foods and our environment (naturally and unnaturally); and perhaps most of all - the unhealthy industrial changes that have been introduced by the food industry in order to increase profits at the expense of our health. The only thing I am not looking forward to is reaching the end of the book, so I have decided to read it a second and probably third time. I hope you enjoy it as much as I do. ### ⭐⭐⭐⭐⭐ TRUST McGEE *by D***S on 10 March 2009* Beautifully written, thoroughly researched and etymologically informative, McGee is the ideal alimentary reference for the kitchen, advising us how best to keep, cook, and even when or when not to consume, everything from A to Z, animal, vegetable or mineral. It is not a recipe book, but even when working from a recipe, by someone else or of one's own devising, it is always worth checking detail with McGee. Sometimes the simplest adjustment can have the most profound effect. "Good cooking is honest, sincere and simple, and by this I do not mean to imply that you will find in this, or indeed in any other book, the secret of turning out first class food in a few minutes with no trouble. Good food is always a trouble and its preparation should be regarded as a labour of love." [Elizabeth David] If cooking is for you a labour of love, and if your kitchen is your research and design workshop where you evolve your own culinary practice and achieve creative satisfaction, then be advised by McGee. ## Frequently Bought Together - McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture - Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - The Flavour Thesaurus --- ## Why Shop on Desertcart? - πŸ›’ **Trusted by 1.3+ Million Shoppers** β€” Serving international shoppers since 2016 - 🌍 **Shop Globally** β€” Access 737+ million products across 21 categories - πŸ’° **No Hidden Fees** β€” All customs, duties, and taxes included in the price - πŸ”„ **15-Day Free Returns** β€” Hassle-free returns (30 days for PRO members) - πŸ”’ **Secure Payments** β€” Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** β€” Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.vn/products/49400513-mcgee-on-food-and-cooking-an-encyclopedia-of-kitchen-science](https://www.desertcart.vn/products/49400513-mcgee-on-food-and-cooking-an-encyclopedia-of-kitchen-science) --- *Product available on Desertcart Vietnam* *Store origin: VN* *Last updated: 2026-05-19*