|
|
Books : On Food and Cooking: The Science and Lore of the KitchenIn association with Amazon.comby: Harold McGee  List Price: $50.00 Price: $35.00 You Save: $15.00 (30%)Prices subject to change. Availability: Usually ships in 1-2 business days
Dewey Decimal Number: 641.5 EAN: 9780684181325 ISBN: 0684181320 Label: Scribner Manufacturer: Scribner Number Of Items: 1 Number Of Pages: 684 Publication Date: November 01, 1984 Publisher: Scribner Studio: Scribner Sales Rank: 109296 Related Items:
Editorial Review: Product Description: On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as why you can whip cream but not milk; what makes white meat white; whether searing really seals in flavor; how to tell stale eggs from fresh; why "fruits" ripen and "vegetables" don't; how to save a sauce; what hops do; and what happens when you knead dough. A chapter on nutrition reveals that Americans have been obsessed with their diet since the 1800s and exposes the fallacies behind food fads past and present. There's a section on additives -- a not-so-new addition to food -- and taste and smell, our two pleasure-giving versions of the oldest sense on earth. With more than 200 illustrations, including extraordinary photographs of food taken through the electron microscope, this book will delight and fascinate anyone who has ever cooked, savored, or wondered about food. Amazon.com Review: A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar. Average Rating:
 Rating: - excellentDelivered within the allotted estimated time period and in excellent condition. Went all the way to save the book from delivery damage (bubble wrap, peanuts; everything!). Rating: - food science my friendsFrom history to the chemical make up.All food items are explained and studied.It will give you a different aspect when you cook next time and an excellent conversation ice breakers around the dinner table. Good reading Rating:  - Foody GiftI purchased this book as a gift to a friend with culinary interests. He was immediately smitten, as were other foody friends. It had been recommended to me by a friend in the culinary field as "a cooking bible" Rating: - On Food and CookingRemains the "go to" source for scientific evidence based food knowledge and a good read Rating: - Great Book!This book is great for students and teachers that want to know the scientific information about cooking and baking. For example it explains the chemical changes in leavening, emulsions, and so much more. It talks about the nature of plants, dairy, all of the cookingmethods. Oh I dont think the author missed a single detail in this hows, whys, and whos of cooking. I highly recommended it to keep in your house. Browse for similar items by category:
|
||