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Title:On Food and Cooking: The Science and Lore of the Kitchen
Format Type:Ebook
Author:
Publisher:Scribner
ISBN:0684800012
ISBN 13:
Number of Pages:896
Category:Food, Cooking, Cookbooks, Non fiction, Science, Reference

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

PDF, EPUB, MOBI, TXT, DOC On Food and Cooking: The Science and Lore of the Kitchen Harold McGee s i On Food and Cooking i is a kitchen classic Hailed by i Time i magazine as a minor masterpiece when it first appeared in i On Food and Cooking i 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 i On Food and Cooking i He has rewritten the text almost completely expanded it by two thirds and commissioned more than new illustrations As compulsively readable and engaging as ever the new i On Food and Cooking i provides countless eye opening insights into food its preparation and its enjoyment .

i On Food and Cooking i 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 i On Food and Cooking i 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 .

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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 i On Food and Cooking i 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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Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon, On Food and Cooking: The Science and Lore of the Kitchen, The Curious Cook: More Kitchen Science and Lore, , Umami: The Fifth Taste, Six Micmac Stories, , Cabinet 23: Fruits And Vegetables (Cabinet), , Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
No description available, The Curious Cook the follow up to the award winning On Food and Cooking which was called a minor masterpiece by time magazine continues to translate into plain English for home cooks what scientists have discovered about food Harold McGee puts to rest countless time honored culinary myths and answers questions about the hazards of salmonella in mayonnaise and hollandaise sauce how you can retain the green in salads guacamole and pesto and how to keep tender meats from becoming tough when braising as well as the relation of certain foods to heart disease cancer and Alzheimer s disease Filled with literary and historical anecdotes and packed with fascinating scientific lore The Curious Cook is a must for every kitchen library, These six Mi kmaq stories are great tales brilliantly retold by Ruth Whitehead They have their roots firmly planted in the collective life of a people who had made Nova Scotia their home for centuries before the arrival of the Europeans They offer us a rare and valuable insight into the powerful relationship between the Mi kmaq and the often surprising world in which they lived, b b br br br br br br br br br br br br br