Following his overview of kitchen science and lore, "On Food and Cooking", Henry McGee investigates further the science of everyday cooking. He applies a scrupulous scientific method to his activities with pots and pans, examining many traditional practices and the biochemical nature of common foods. He examines such questions as why lettuces, avocados and basil turn brown, whether it is preferable to clean mushrooms with a moist cloth instead of rinsing them, and whether hot water freezes faster than cool water. McGee also looks at increased concern about various illnesses in the light of current eating habits. Taking heart disease, cancer and Alzheimer's in turn, he aims to get at the facts underlying the current dietary controversies. His findings are intended to put to rest many time-honoured myths and help readers develop a balanced outlook on diet and health.
- ISBN10 0004126637
- ISBN13 9780004126630
- Publish Date 9 April 1992 (first published 1 January 1985)
- Publish Status Out of Print
- Out of Print 21 May 1999
- Publish Country GB
- Publisher HarperCollins Publishers
- Imprint HarperCollins Publishers Ltd
- Format Hardcover
- Pages 356
- Language English
- URL http://harpercollins.co.uk