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On Food And Cooking


Author : Harold McGee
language : en
Publisher: Simon and Schuster
Release Date : 2007-03-20


PDF Download On Food And Cooking Books For free written by Harold McGee and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-03-20 with Cooking categories.


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


Author : Harold McGee
language : en
Publisher: Scribner
Release Date : 2003


PDF Download On Food And Cooking Books For free written by Harold McGee and has been published by Scribner this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cooking categories.


Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking

International Dictionary Of Food And Cooking


Author : Charles Gordon Sinclair
language : en
Publisher: Taylor & Francis
Release Date : 1998-01


PDF Download International Dictionary Of Food And Cooking Books For free written by Charles Gordon Sinclair and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-01 with Cooking categories.


First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

The Kitchen As Laboratory


Author : César Vega
language : en
Publisher: Columbia University Press
Release Date : 2012-01-31


PDF Download The Kitchen As Laboratory Books For free written by César Vega and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-31 with Cooking categories.


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.

Keys To Good Cooking


Author : Harold McGee
language : en
Publisher: Appetite by Random House
Release Date : 2013-02-19


PDF Download Keys To Good Cooking Books For free written by Harold McGee and has been published by Appetite by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-19 with Cooking categories.


A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.

Mcgee On Food And Cooking


Author : Harold McGee
language : en
Publisher:
Release Date : 2004


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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.

On Food And Cooking


Author : Harold McGee
language : en
Publisher: Scribner
Release Date : 1984


PDF Download On Food And Cooking Books For free written by Harold McGee and has been published by Scribner this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Cooking categories.


Discusses the history, lore, and science of dairy products, eggs, meat, vegetables, grains, breads, sauces, candy, wine, and beer