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The Kitchen Encyclopedia
Anonymous
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Cream oleomargarine and sugar. Add egg-yolks well beaten. Dissolve soda in milk and add next. Mix oats, flour, salt, and cinnamon together well and add. Add the raisins last. Beat well and drop with a spoon on to buttered tins and bake in moderate oven.
English Walnut Pudding ½ cupful Swift's Premium Oleomargarine 1 egg 1 cupful boiling water 1 teaspoonful cinnamon ½ cupful walnuts 1 cupful molasses 1 teaspoonful soda 3 cupfuls flour ½ teaspoonful cloves ½ cupful raisinsBeat the egg white and yolk together and add it to the molasses. Dissolve the soda in the boiling water and add that next. Mix flour, cinnamon, and cloves together and add gradually. Add the butterine melted. Lastly add the raisins. Steam two and a half ho. . . Read More
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Community Reviews
This book is endlessly fascinating. Interesting tidbits McGee's has taught me: raw pineapple will curdle milk, but cooked pineapple will not. Some of our fellow humans will be repulsed by cheese because of an instinctual reaction to fermented foods. See? Fascinating!
McGee's contains necessary inform
Being a total food nerd, this book was heaven for me. I am curious about the chemistry, preparation and anthropology of food and McGee has all of those bases covered. If you cannot handle information purveyed to you in a dry, textbook-like manner this is not the book for you. However if you want to
Once upon a time, I was expressing my frustration with books on cooking to a chemist friend -- primarily that most books on cooking treat cooking as this magical art. They presume lots of knowledge on the part of the reader and they give directions that theoretically make the food what it's supposed
On Food and Cooking is one of those few books that I can drop on a table, let it fall open to any page, and read for the next hour.
As I said to someone once: you may not cook, but you probably eat. If so, this book should keep you entranced. Nearly anything you might want to know about the history,
Before there was Alton Brown, there was Harold McGee. This is a smart, dazzling, fabulously eclectic collection of information about what we eat. From Plato’s views on cooking to electron micrographs of cheese to a description of how eggs form in a chicken’s body to the history of beer and chocolate
At $25, it's rather more palatable (pun intended!) than Modernist Cuisine's $675, and was referenced in the same New Yorker article. According to GnuCash, I spent more money last year on cigarettes than groceries; changing that seems a noble enough objective. I'll likely start by stocking pepper.
btw
It would be a stretch to say that I am a cook or a 'foodie', but I imagine that every culinary master in America must own this book.
This is NOT a cookbook -- it's a guide to food, a dynamic explanation about where your food comes from, the science behind how it cooks/blends/rises and how preparation
This is an invaluable resource when your kids ask "does THIS cheese have mold in it" or "why does it all stick together if you cook it too long" or when you want to know what makes espresso different from coffee. Is is not about cooking, but about why and how cooking works, about where the flavor is