On Food and Cooking The Science and Lore of the Kitchen

ISBN-10: 0684800012

ISBN-13: 9780684800011

Edition: 2004 (Revised)

Authors: Harold McGee

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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 countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cookingpioneered 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 Cookingremains 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 Cookingis 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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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: 3.278

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
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