On Food And Cooking
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📒On Food And Cooking ✍ Harold McGee
✏On Food and Cooking Book Summary : 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 ✍ Harold McGee
✏On Food and Cooking Book Summary : Discusses the history, lore, and science of dairy products, eggs, meat, vegetables, grains, breads, sauces, candy, wine, and beer
📒International Dictionary Of Food And Cooking ✍ Charles Gordon Sinclair
✏International Dictionary of Food and Cooking Book Summary : A comprehensive dictionary of over 24,000 entries covering all aspects of food and cooking and useful for any practicing chef, amateur enthusiast, gastronome, or student. Dictionary includes dishes and ingredients from over 35 different countries : covers ingredients, classical dishes, cooking processes and cooking implements.
📒Mcgee On Food Cooking ✍ Harold McGee
✏McGee on Food Cooking Book Summary : 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.
📒The Kitchen As Laboratory ✍ César Vega
✏The Kitchen as Laboratory Book Summary : Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based 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 practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.
📒Vegetables ✍ Susan R. Friedland
✏Vegetables Book Summary : Proceedings of the Oxford Symposium on Food and Cooking 2008 on the subject of Vegetables.
📒Dictionary Of Food ✍ Charles Sinclair
✏Dictionary of Food Book Summary : 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 taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
📒Food And Language ✍ Richard Hosking
✏Food and Language Book Summary : Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.
📒Food And Cooking In Victorian England ✍ Andrea Broomfield
✏Food and Cooking in Victorian England Book Summary : Provides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioeconomic status, detailing the evolution of breakfast and lunch, and tracing the snob appeal of foods with French names.
📒Cured Smoked And Fermented ✍ Helen Saberi
✏Cured Smoked and Fermented Book Summary : Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.