On Food and Cooking

Produk Detail:
  • Author : Harold McGee
  • Publisher : Simon and Schuster
  • Pages : 896 pages
  • ISBN : 9781416556374
  • Rating : 4.5/5 from 51 reviews
CLICK HERE TO GET THIS BOOK >>>On Food and Cooking

Download or Read online On Food and Cooking full in PDF, ePub and kindle. this book written by Harold McGee and published by Simon and Schuster which was released on 20 March 2007 with total page 896 pages. We cannot guarantee that On Food and Cooking book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Harold McGee's On Food and Cooking is a kitchen classic. 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. Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 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 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

On Food and Cooking
  • Author : Harold McGee
  • Publisher : Simon and Schuster
  • Release : 20 March 2007
GET THIS BOOK On Food and Cooking

Harold McGee's On Food and Cooking is a kitchen classic. 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. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of

McGee on Food Cooking

McGee on Food   Cooking
  • Author : Harold McGee
  • Publisher : Unknown
  • Release : 18 May 2021
GET THIS BOOK McGee on Food Cooking

A blend of chemistry, history and anecdote that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.

International Dictionary of Food and Cooking

International Dictionary of Food and Cooking
  • Author : Charles Gordon Sinclair
  • Publisher : Taylor & Francis
  • Release : 18 May 1998
GET THIS BOOK International Dictionary of Food and Cooking

Provides short definitions for professionals and novices alike of some 24,000 foreign words used in cooking in the English language, including ingredients, cooking processes, cooking implements and equipment, and details of service, as well as scientific, botanical, medical, technological, hygienic, and nutritional terms. Drinks, wines, and spirits are only included where they are used as flavorings in food. c. Book News Inc.

The Kitchen as Laboratory

The Kitchen as Laboratory
  • Author : César Vega,Job Ubbink,Erik van der Linden
  • Publisher : Columbia University Press
  • Release : 31 January 2012
GET THIS BOOK The Kitchen as Laboratory

“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of Cooking In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic

Vegetables

Vegetables
  • Author : Susan R. Friedland
  • Publisher : Oxford Symposium
  • Release : 18 May 2021
GET THIS BOOK Vegetables

Proceedings of the Oxford Symposium on Food and Cooking 2008 on the subject of Vegetables.

Food Preparation and Cooking

Food Preparation and Cooking
  • Author : Anonim
  • Publisher : Nelson Thornes
  • Release : 18 May 1996
GET THIS BOOK Food Preparation and Cooking

This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved

Dictionary of Food

Dictionary of Food
  • Author : Charles Sinclair
  • Publisher : A&C Black
  • Release : 01 January 2009
GET THIS BOOK Dictionary of Food

The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was

The Science of Cooking

The Science of Cooking
  • Author : Joseph J. Provost,Jeffrey Bodwin,Brenda S. Kelly,Keri L. Colabroy,Mark A. Wallert
  • Publisher : John Wiley & Sons
  • Release : 02 May 2016
GET THIS BOOK The Science of Cooking

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough,

The Kitchen Food and Cooking in Reformation Germany

The Kitchen  Food  and Cooking in Reformation Germany
  • Author : Volker Bach
  • Publisher : Rowman & Littlefield
  • Release : 30 September 2016
GET THIS BOOK The Kitchen Food and Cooking in Reformation Germany

This work introduces readers to German culinary history in the Reformation era from the perspective of social history, and explores food and eating in terms of their economic, social, and religious ramifications. Food production, preparation, and consumption are in the foreground. Recipes and other relevant sources are provided in translation.