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Read online On Food and Cooking: The Science and Lore of the Kitchen.pdf PDF, EPUB, MOBI, TXT, DOC On Food and Cooking: The Science and Lore of the Kitchen Harold McGee s i On Food and Cooking i is a kitchen classic Hailed by i Time i magazine as a minor masterpiece when it first appeared in i On Food and Cooking i 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 i On Food and Cooking i He has rewritten the text almost completely expanded it by two thirds and commissioned more than new illustrations As compulsively readable and engaging as ever the new i On Food and Cooking i provides countless eye opening insights into food its preparation and its enjoyment .

i On Food and Cooking i 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 i On Food and Cooking i 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 i On Food and Cooking i 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 by Harold McGee

Books descriptionDetails
On Food and Cooking: The Science and Lore of the Kitchen
Title:On Food and Cooking: The Science and Lore of the Kitchen
Format Type:eBook PDF / e-Pub
Rating:
Author:
Published:
ISBN:0684800012
ISBN 13:
Number of Pages:896
Category:Food, Cooking, Cookbooks, Non fiction, Science, Reference
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, The Curious Cook: More Kitchen Science and Lore, Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, On Food and Cooking: The Science and Lore of the Kitchen, , Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon, , Six Micmac Stories, Umami: The Fifth Taste, Cabinet 23: Fruits And Vegetables (Cabinet)
No description available, br br br br br br br br br, br br Harold McGee br br br br br br br br Nicholas Kurti br br, Guru to a new generation of chefs from Chicago to Copenhagen Spain s Ferran Adria has been featured on Time magazine s list of the most influential people of our times and touted by the press as an alchemist and a genius His restaurant El Bulli was ranked first on Restaurant Magazine s Top list in and and has retained this title in Considered food s preeminent futurist a mad Catalonian scientist and the godfather of culinary foam and other gastronomic advances the Alicia Foundation distills Adria s culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf br br br br A dictionary of present day cooking strong Modern Gastronomy A to Z strong puts equal emphasis on the nature of ingredients their reactions and the processes they undergo to create the final product You can quickly look up and find in plain language everything you need to know about the science of cooking and the art of combining flavors and textures br br br br The first English translation of the bestselling em Lexico Cientifico Gastronomico em this book s lexical format provides for each ingredient or term a definition the ingredient s source and suggestions for its use A scientific exploration of the possibilities of food this much anticipated book includes a foreword by Harold McGee author of em On Food amp Cooking em and contributor to em Nature New York Times Fine Cooking em and em Physics Today em It is this rigorous scientific viewpoint that sets the book apart enabling you to develop processes tastes and textures that give your new products a competitive edge br br br br