Foodies: I just reserved the BEST book at the library!!

[bicentennial_baby]

On Food and Cooking, by Harold McGee!! :bounce:

"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 Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy.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."

[flamingyouth]

1. I've heard of this book but never read it

Now I'll have to go read it too.

It's a good excuse to visit the brand-new branch that just opened in our neighborhood last Saturday. :bounce:

[bicentennial_baby]

2. I saw it again at a chef's house last week...

and I couldn't resist another day...Hopefully I'll get it done before the semester starts...Yeah, I know I will :)

[flamingyouth]

3. When does school start?

:)

[bicentennial_baby]

4. September 5th....

I'm busy though, right now...No worries, I'll tear through it in a week, most likely...If it's food or Scrabble related, I'm voracious :D

[flamingyouth]

5. Ah - you've got time

Food or Scrabble, at least you've got your priorities straight! :D

[bicentennial_baby]

6. Nothing better!

Sniffa and I, we cook together, then we battle in Scrabble...It's a good life, yes :)

Soooo awesome to see you Lisa!! yay!! :bounce:

[flamingyouth]

7. Yay - so glad you're happy

And it's awesome to see you as always. :hug:

And my laptop battery is just about dying. :D

[qnr]

8. Sounds interesting. I'm reading a book right now that does some of that,

but for the whole house. The Secret House: The Extraordinary Science of an Ordinary Day

[Rabrrrrrr]

9. Great book! I have very much enjoyed reading it.

Fascinating and wonderful science in it.

DOn't expect to get through it before it becomes due, though - you're gonna need a few extensions OR some very large chunks of time. It's a big 'un, and it's dense with material!

I also his occasional diatribes on how some modern foods don't match the beauty of the old - for instance, how our meat nowadays is so lean it's losing it's taste, and has to be cooked somewhat differently.

[bicentennial_baby]

10. I figured as much...

I do love online renewals... :D

I agree with him...Sniffa and I have found a great butcher shop recently...Lots of old-time style meat and great things like Ox tails, Pork fat, and Turkey necks...Yay!! :bounce:

I have found my inner foodie, and I am at peace :)

And hey, we have a thing or two in common, ya old grump :D

:pals:

[Rabrrrrrr]

11. Ox tails- yum! I make a few batches of ox tail soup during the winter.

Fucking incredible! Time consuming, in it's way, as it means staying inside for pretty much the whole day while simmering it... but well worth it!