On Food and Cooking: The Science and Lore of the Kitchen

Etukansi
Simon and Schuster, 20.3.2007 - 896 sivua
50 Arvostelut
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
  • Traditional and modern methods of food production and their influences on food quality
  • The great diversity of methods by which people in different places and times have prepared the same ingredients
  • Tips for selecting the best ingredients and preparing them successfully
  • The particular substances that give foods their flavors and that give us pleasure
  • Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
 

Mitä ihmiset sanovat - Kirjoita arvostelu

Käyttäjien tekemät arviot

5 tähteä
39
4 tähteä
7
3 tähteä
1
2 tähteä
0
1 tähti
3

LibraryThing Review

Käyttäjän arvio  - lexmccall - LibraryThing

I think I will always be "currently reading" this book, because I refer to it so often (it sits with my regular cookbooks, even though it hasn't got actual recipes). But I think I can truthfully move ... Lue koko arvostelu

LibraryThing Review

Käyttäjän arvio  - ehines - LibraryThing

Title pretty much says it all. McGee gives you some very digestible tidbits of food science while also telling you the history & tradition of the foods and techniques he's covering. Far from ... Lue koko arvostelu

Sisältö

MILK
13
Mammals and Milk 8 Unfermented Dairy Products
21
Eggs
68
Meat
118
Fish and Shellfish
179
An Introduction to Fruits and Vegetables Herbs and Spices
243
A Survey of Common Vegetables
300
A Survey of Common Fruits
350
Bread Cakes Pastry Pasta
515
Sauces
580
Sugars Chocolate and Confectionery
645
Wine Beer and Distilled Spirits
713
Cooking Methods and Utensil Materials
777
The Four Basic Food Molecules
792
a chemistry primer
811
selected references
819

Herbs and Spices Tea and Coffee
385
Grains Legumes and Nuts
451

Muita painoksia - Näytä kaikki

Yleiset termit ja lausekkeet

Tietoja kirjoittajasta (2007)

Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He lives near San Francisco.

Kirjaluettelon tiedot