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On Food and Cooking The Science and Lore of the Kitchen

ISBN-10: 0684843285
ISBN-13: 9780684843285
Edition: 1997
Authors: Harold McGee
List price: $22.00
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Book details

List price: $22.00
Copyright year: 1997
Publisher: Scribner
Publication date: 2/1/1997
Binding: Paperback
Pages: 704
Size: 6.50" wide x 9.50" long x 1.50" tall
Weight: 1.936
Language: English

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

Acknowledgments
Introduction: Cooking and Science
Foods
Milk and Dairy Products
The Nature of Milk
Unfermented Dairy Products
Fermented Dairy Products
Cheese
Eggs
The Chicken and the Egg
The Composition of Eggs
Egg Cookery
Egg Foams
Meat
Meat in the Human Diet
The Structure and Qualities of Meat
Slaughter, Aging, and Storage
Meat Cookery
Fruits and Vegetables, Herbs and Spices
Plants as Food
The Nature of Plants
The Composition and Qualities of Plants
Spoilage and Storage
Cooking Fruits and Vegetables
Notes on Individual Fruits, Vegetables, Herbs and Spices
Fruits
Vegetables
Herbs and Spices
Tea and Coffee
Grains, Legumes, and Nuts
Seeds as Food
The Grains
Legumes
Nuts
Bread, Doughs, and Batters
The Origins and History of Bread
Flour
The Ingredients in Doughs and Batters
Bread
Other Dough Products
Batters
Sauces
The Development of Sauces
Starch-Thickened Sauces
Emulsified Sauces
Sugars, Chocolate, and Confectionery
The Appeal of Sweetness
Honey
Maple Syrup
Sugar
Corn Syrup and Fructose
Chocolate
Confectionery
Sugar and Tooth Decay
Wine, Beer, and Distilled Liquors
The History of Alcohol
The Nature of Fermentation
Wine
Appreciating Wine
Beer
Distilled Liquors
Drunkenness and Hangovers
Food Additives
Additives in "The Good Old Days"
The Rise of Chemical Additives
The Trouble with Additives
Informed Choice
Food and the Body
Nutrition: American Fads, Intricate Facts
Nutritional Fads in the United States
The Elements of Nutrition
Digestion and Sensation
The Nature of Digestion
Hunger and Thirst
Taste and Smell
The Principles of Cooking: A Summary
The Four Basic Food Molecules
Water
Carbohydrates
Proteins
Fats and Oils
Cooking Methods and Utensil Materials
Browning Reactions and Flavor
Cooking Methods
Utensil Materials
A Chemistry Primer: Atoms, Molecules, Energy
Atoms and Molecules
Energy
The Phases of Matter
Bibliography
Index

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