On Food and Cooking: The Science and Lore of the Kitchen

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Simon and Schuster, 20 mar 2007 - 896 pagine
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.
 

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Valutazioni degli utenti

5 stelle
40
4 stelle
7
3 stelle
1
2 stelle
0
1 stella
3

LibraryThing Review

Recensione dell'utente  - Eoin - LibraryThing

I love this book. Full of exactly what I wanted to know without knowing what it was I wanted. It works beautifully as a general reference and can be read straight. If you eat, read this book. Leggi recensione completa

LibraryThing Review

Recensione dell'utente  - lexmccall - LibraryThing

I think I will always be "currently reading" this book, because I refer to it so often (it sits with my regular cookbooks, even though it hasn't got actual recipes). But I think I can truthfully move ... Leggi recensione completa

Sommario

MILK
13
Mammals and Milk 8 Unfermented Dairy Products
21
Eggs
68
Meat
118
Fish and Shellfish
179
An Introduction to Fruits and Vegetables Herbs and Spices
243
A Survey of Common Vegetables
300
A Survey of Common Fruits
350
Bread Cakes Pastry Pasta
515
Sauces
580
Sugars Chocolate and Confectionery
645
Wine Beer and Distilled Spirits
713
Cooking Methods and Utensil Materials
777
The Four Basic Food Molecules
792
a chemistry primer
811
selected references
819

Herbs and Spices Tea and Coffee
385
Grains Legumes and Nuts
451

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Informazioni sull'autore (2007)

Harold McGee is a world-renowned authority on the science of food and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He has been named food writer of the year by Bon Appétit magazine and to the Time 100, an annual list of the world’s most influential people. He lives in San Francisco.

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