On Food and Cooking

On Food and Cooking
Author :
Publisher : Simon and Schuster
Total Pages : 898
Release :
ISBN-10 : 9781416556374
ISBN-13 : 1416556370
Rating : 4/5 (370 Downloads)

Book Synopsis On Food and Cooking by : Harold McGee

Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.


On Food and Cooking Related Books

On Food and Cooking
Language: en
Pages: 898
Authors: Harold McGee
Categories: Cooking
Type: BOOK - Published: 2007-03-20 - Publisher: Simon and Schuster

DOWNLOAD EBOOK

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
The Curious Cook
Language: en
Pages: 339
Authors: Harold McGee
Categories: Cooking
Type: BOOK - Published: 1990 - Publisher:

DOWNLOAD EBOOK

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce cause
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: en
Pages: 376
Authors: Michael Brenner
Categories: Science
Type: BOOK - Published: 2020-10-20 - Publisher: W. W. Norton & Company

DOWNLOAD EBOOK

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Keys to Good Cooking
Language: en
Pages: 379
Authors: Harold McGee
Categories: Cooking
Type: BOOK - Published: 2013-02-19 - Publisher: Appetite by Random House

DOWNLOAD EBOOK

A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediat
The Making of a Chef
Language: en
Pages: 338
Authors: Michael Ruhlman
Categories: Biography & Autobiography
Type: BOOK - Published: 2009-03-31 - Publisher: Macmillan

DOWNLOAD EBOOK

Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.