McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

Yazar : Harold McGee
Yayınevi : Hodder & Stoughton
ISBN : 9780340831496
Baskı yılı : 2004
Sayfa sayısı : 896
Ağırlık : 1.83 kg
Stok durumu : Tükendi   
McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If youve ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why youre supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages. Harold McGees original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.
Ch. 1 Milk and dairy products 7
Ch. 2 Eggs 68
Ch. 3 Meat 118
Ch. 4 Fish and shellfish 179
Ch. 5 Edible plants : an introduction to fruits and vegetables, herbs and spices 243
Ch. 6 A survey of common vegetables 300
Ch. 7 A survey of common fruits 350
Ch. 8 Flavorings from plants : herbs and spices, tea and coffee 385
Ch. 9 Seeds : grains, legumes, and nuts 451
Ch. 10 Cereal doughs and batters : bread, cakes, pastry, pasta 515
Ch. 11 Sauces 580
Ch. 12 Sugars, chocolate, and confectionery 645
Ch. 13 Wine, beer, and distilled spirits 713
Ch. 14 Cooking methods and utensil materials 777
Ch. 15 The four basic food molecules 792
App A chemistry primer 811