LEADER 04253cam 22005054a 4500001 ocm56590708 003 OCoLC 005 20160711101058.0 008 040917s2004 nyua b 001 0 eng 010 2004058999 019 900007101 020 9780684800011 020 0684800012 020 |z2900684800010 035 (Sirsi) o56590708 035 (OCoLC)56590708 |z(OCoLC)900007101 040 DLC |beng |cDLC |dXY4 |dBAKER |dNLGGC |dYDXCP |dBTCTA |dLVB |dTTU |dUQ1 |dIG# |dXXH |dSTF |dBDX |dOCLCF |dOCLCO |dP4I |dITD |dOCLCQ |dNEH |dUtOrBLW 042 pcc 049 NEHH 050 00 TX651 |b.M27 2004 060 4 TX 651 082 00 641.5 |222 084 58.34 |2bcl 084 44.21 |2bcl 100 1 McGee, Harold. |=^A155410 245 10 On food and cooking : |bthe science and lore of the kitchen / |cHarold McGee. 250 Completely rev. and updated. 260 New York : |bScribner, |c2004. 300 x, 884 pages : |billustrations ; |c24 cm 336 text |btxt |2rdacontent 337 unmediated |bn |2rdamedia 338 volume |bnc |2rdacarrier 504 Includes bibliographical references (pages 819-833) and index. 505 0 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. 520 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, and 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. 650 0 Cooking. |=^A1013260 650 0 Food. |=^A422 650 12 Cooking. |=^A917752 650 22 Food. |=^A917751 949 TX 651 M478o 2004 |hHSL70 |i31740082742770 |ohmb 994 C0 |bNEH 096 TX 651 |bM478o 2004 596 4 998 4458865