Harold McGee's On Food and Cooking is a kitchen classic. It was highly recommended to me by the chef of a restaurant I worked at and when I finally ... Consulter l'avis complet, Fabulous informative book! New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. 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. I dont know what more I can add to the pile of superlative reviews of this book so I will keep it short. Download for offline reading, highlight, bookmark or take notes while you read On Food and Cooking: The Science and Lore of the Kitchen. Sign up for LibraryThing to find out whether you'll like this book. In his introduction the author writes: “Though this is not a book of cookery—it offers no expert recipes… It explains the nature of our foods, what they are made of and where they came from, how they are transformed by cooking, when and why particular culinary habits took hold. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. Save my name, email, and website in this browser for the next time I comment. Great cooking goes beyond following a recipe -- it's knowing how to season ingredients to coax the greatest possible flavor from them. On Food And Cooking: The Science And Lore Of The Kitchen by Harold McGee is a first class, comprehensive reference book on the science, history and indeed geography of all things food. Read this book using Google Play Books app on your PC, android, iOS devices. It was highly recommended to me by the chef of a restaurant I worked at and when I finally ... Fabulous informative book! It is not a cookbook, but rather the context for all cookbooks: a stupendous compendium of how food -- every type of food -- works. This is more of a text on the history and lore of food than a cookbook. Thanks to advances in technology, dehydrating foods at home has become easier than ever, allowing you to lock in food s nutritional value while eliminating the water content that causes foods to grow bacteria and mold. You can read books purchased on Google Play using your computer's web browser. Hailed by "Time "magazine as "a minor masterpiece" when it first appeared in 1984, "On Food and Cooking "is 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. And there was the world of small-scale home and restaurant cooking, traditional crafts that had never attracted much scientific attention. 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. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Contents o this book On Food and Cooking: The Science and Lore of the Kitchen. Awakening the Third Eye – Samuel Sagan, M.D. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. Plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts are additionally outlined. We provide you with the latest breaking news and videos straight from the entertainment industry. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. On Food and Cooking: The Science and Lore of the Kitchen - Ebook written by Harold McGee. Nor did they really need any. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is 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. In this updated and expanded edition, Mark Morton lays out a sumptuous feast of more than a thousand culinary word-histories. From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and champagne. The book reviews ingredients, equipment, and skills of the professional chef. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is 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. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. Nominated in 1997 for a Julia Child Award, Cupboard Love is back, bigger and better than ever. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. Twenty years ago the worlds of science and cooking were neatly compartmentalized. In this heartwarming guide to food in all its forms, you will find superb recipes, amazing facts and invaluable tips to creating fabulous meals at home. You have entered an incorrect email address! By using LibraryThing you acknowledge that you have read and understand our, Harold McGee's On Food and Cooking is a kitchen classic. In this new edition, information on global cuisines will be integrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations.
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