On food and cooking the science and lore of the kitchen /
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...
| Main Author: | McGee, Harold. |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Scribner,
2004.
|
| Physical Description: |
x, 884 pages : illustrations ; 24 cm. |
| Edition: | Completely rev. and updated. |
| Subjects: | |
| Online Access: |
Sample text Table of contents Contributor biographical information Publisher description |
Table of Contents:
- Introduction: Cooking and science, 1984 and 2004
- Milk and dairy products
- Eggs
- Meat
- Fish and shellfish
- Edible plants: Introduction to fruits and vegetables, herbs and spices
- Survey of common vegetables
- Survey of common fruits
- flavorings from plants: herbs and spices, tea and coffee
- Seeds: grains, legumes, and nuts
- Cereal doughs and batters: Bread, cakes, pastry, pasta
- Sauces
- Sugars, chocolate, and confectionery
- Wine, beer, and distilled spirits
- Cooking methods and utensil materials
- four basic food molecules
- Appendix: Chemistry primer
- Selected references
- Index.