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On Food and Cooking The Science and Lore of the Kitchen

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ISBN-10: 0684800012

ISBN-13: 9780684800011

Edition: 2004 (Revised)

Authors: Harold McGee

List price: $40.00
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Description:

Harold McGee'sOn Food and Cookingis a kitchen classic. Hailed byTimemagazine as "a minor masterpiece" when it first appeared in 1984,On Food and Cookingis 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 ofOn 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 newOn Food and Cookingprovides…    
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Book details

List price: $40.00
Copyright year: 2004
Publisher: Scribner
Publication date: 11/23/2004
Binding: Hardcover
Pages: 896
Size: 7.00" wide x 9.25" long x 1.75" tall
Weight: 3.256
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, 1984 and 2004
Milk and Dairy Products
Eggs
Meat
Fish and Shellfish
Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices
A Survey of Common Vegetables
A Survey of Common Fruits
Flavorings from Plants: Herbs and Spices, Tea and Coffee
Seeds: Grains, Legumes, and Nuts
Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta
Sauces
Sugars, Chocolate, and Confectionery
Wine, Beer, and Distilled Spirits
Cooking Methods and Utensil Materials
The Four Basic Food Molecules
A Chemistry Primer
Selected References
Index