On Food & Cooking Revised and

The Science and Lore of the Kitchen

Harold McGee

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Beschreibung

A 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.

"I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, On Food and Cooking...Simply put, it is the Rosetta stone of the culinary world...McGee flipped on the science switch, and suddenly there was light. Whereas Julia Child taught "how," McGee explains 'why.'" - Alton Brown, Time

Produktdetails

Verkaufsrang 1519
Einband gebundene Ausgabe
Erscheinungsdatum 01.11.2004
Verlag Scribner
Seitenzahl 896
Maße (B) 24.4/18/4.8 cm
Gewicht 1312 g
Sprache Englisch
ISBN 978-0-684-80001-1

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  • Contents

    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