- 896 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
An award-winning kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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.
For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the 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.
For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the 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.
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Yes, you can access On Food and Cooking by Harold McGee in PDF and/or ePUB format, as well as other popular books in Art & Science General. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Dedication
- Acknowledgments
- Introduction: Cooking and Science, 1984 and 2004
- Chapter 1: Milk and Dairy Products
- Chapter 2: Eggs
- Chapter 3: Meat
- Chapter 4: Fish and Shellfish
- Chapter 5: Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices
- Chapter 6: A Survey of Common Vegetables
- Chapter 7: A Survey of Common Fruits
- Chapter 8: Flavorings from Plants: Herbs and Spices, Tea and Coffee
- Chapter 9: Seeds: Grains, Legumes, and Nuts
- Chapter 10: Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta
- Chapter 11: Sauces
- Chapter 12: Sugars, Chocolate, and Confectionery
- Chapter 13: Wine, Beer, and Distilled Spirits
- Chapter 14: Cooking Methods and Utensil Materials
- Chapter 15: The Four Basic Food Molecules
- Appendix: A Chemistry Primer
- Selected References
- Index
- Copyright