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by HAROLD MCGEE
Download ON FOOD AND COOKING - The Science and Lore of the Kitchen fb2
Cooking Education & Reference
  • Author:
    HAROLD MCGEE
  • ISBN:
    0004126572
  • ISBN13:
    978-0004126579
  • Genre:
  • Publisher:
    Harper Collins; New Ed edition (1991)
  • Pages:
    704 pages
  • Subcategory:
    Cooking Education & Reference
  • Language:
  • FB2 format
    1474 kb
  • ePUB format
    1461 kb
  • DJVU format
    1553 kb
  • Rating:
    4.5
  • Votes:
    524
  • Formats:
    mobi rtf doc lrf


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On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food - its history. These and other food mysteries are conclusively solved in Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food - its history. These and other food mysteries are conclusively solved in Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen. A unique mix of culinary lore, food history, and scientific investigation, McGee's compellingly readable book explores every aspect of the food we eat: where it comes from, what it's made of, and how and why it behaves as it does when we bake, broil, steam, or otherwise ready it for the table.

Harold McGee's On Food and Cooking is a kitchen classic

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. 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.

It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. The book provides a reference to the scientific understanding and preparation of food.

Электронная книга "On Food and Cooking: The Science and Lore of the Kitchen", Harold McGee

Электронная книга "On Food and Cooking: The Science and Lore of the Kitchen", Harold McGee. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "On Food and Cooking: The Science and Lore of the Kitchen" для чтения в офлайн-режиме.

The Californian Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen, first published in 1984, has undergone complete reconstruction and significant retitling. He has made the jump from mere author to timeless authority, earning that particular beatification granted Brewer, Roget, Banister Fletcher and Gray (we'll ignore the other current fad evinced by Ainsley Harriott's Friends and Family Cookbook). We are not talking rebadging in McGee's case. The page-count is up by a third, the word-count by considerably more

Harold McGee's On Food and Cooking is a kitchen classic

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.

Harold McGee's On Food and Cooking is a kitchen classic. Book in the The Science and Lore of the Kitchen Series). This is the completely revised and updated version of the hardcover in paperback for the first time in this books 20 year history.

Book in the The Science and Lore of the Kitchen Series).

On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as why you can whip cream but not milk; what makes white meat white; whether searing really seals in flavor; how to tell stale eggs from fresh; why "fruits" ripen and "vegetables" don't; how to save a sauce; what hops do; and what happens when you knead dough. A chapter on nutrition reveals that Americans have been obsessed with their diet since the 1800s and exposes the fallacies behind food fads past and present. There's a section on additives -- a not-so-new addition to food -- and taste and smell, our two pleasure-giving versions of the oldest sense on earth. With more than 200 illustrations, including extraordinary photographs of food taken through the electron microscope, this book will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Nenayally
I purchased this book for a course I took last semester. It is incredibly interesting. It's packed with information, but it never delivers it in a dull way. I find myself learning new things all the time as I peek into this book, and it has improved my confidence in the kitchen, as I have a better understanding of "WHY" things do what they do, or foods react to certain things, or change at certain temperatures, etc.
Great book that I return to again and again. The layout is excellent, and well organized. The index is stellar. This isn't the first effort or edition, and thus it is honed to precision, and delivers facts in an engaging way.
Usishele
If I had this book when I was in Chemistry, I may have passed high-school chemistry! LOVING the info. It is a great deal of information, so you may want to ask if you are a person who loves to know all info possible, but it is very interesting to me! (note: i am a reference librarian who adores research and thought she hated chemistry until this book discusses the chemistry of cooking.)
Brannylv
Applying the scientific method to cooking has come into favor in the last three to five years with a number of books coming to market.

I've read a number of them, and while most have been excellent, I still default to McGee's as the most thorough, 'from the ground up' text on the topic. It covers a variety of topics and includes a host of interesting interludes, fit for reading or glossing over if you just want to get down to it. McGee has really been the standard for science-based cooking since the 1980s.

Start here for science-based cooking texts, fill in where needed.
Whitescar
This is not a cook book but it will help you become a better cook. I am am retired geologist and engineer and have had to take over cooking from my handicapped wife. I wanted a book that explained the chemistry of food and and why we prepare it the way we do, and got much more.

I just finished the sections on animals and their products. I had no idea of the way people around the world handle them. Before I would eat some of them, I would have to be part of a famine of Biblical proportions.

The only thing I don't agree with is his evolutionary history to the advent of historical times. But that is OK because he follows the majority view and it has no impact on the chemistry of food.
Golkis
Showed up before they said it would and in great condition.

This is the perfect book for anyone interested in cooking that's also a nerd. There are no recipes in this book, it is more like a textbook that explains anatomy and origins of various ingredients. Charts that explain the different fat contents in various types of cream..... etc... etc...
I repeat... this is NOT a recipe book.
Puchock
Oh, my goodness this the treatise of cooking. Definetly worth the read despite having to push through some pages. I've learned a great deal. Still it feels like the book would be on the required reading list for a college course. Having said that, the book is written in plain English. I read most books twice. I'm pretty certain I won't read this tome a second time.
Gavirus
This is an incredible tome and is a really fascinating read. It's not a cookbook, even though there are a lot of tips and guidelines on getting the most out of your recipes. This is a book that really LOOKS at the food we eat and how we eat it and asks the question "why?" It then, more importantly, answers with well-researched facts backed up by scientific observation. The books covers broad categories of foods and then examines individual examples of those foods in an in-depth fashion, explaining why some cooking techniques work better than others and how to get the most out of your cooking. It also deals with "common knowlege" in the kitchen, supporting or debunking common food myths and explaining how they came about. This isn't necessarily something that is useful to have WHILE cooking, but anyone who wants to take a deeper look into the science of the food they eat will find this invaluable.
A must have for any interested in cooking. Goes into great detail about the scientific and practical sides of how everything in the kitchen works. Fantastic read. Albeit, a bit dense and sometimes hard to grasp the details, but I think that has more to do with the subject matter than the writing itself. I find it very readable, but I do sometimes have to go back and re-read entire sections because of how much information he packs into every paragraph.