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| Additional Physical Format: | Online version: McGee, Harold. On food and cooking. New York : Scribner, c1984 (OCoLC)563623538 |
|---|---|
| Material Type: | Internet resource |
| Document Type: | Book, Internet Resource |
| All Authors / Contributors: |
Harold McGee |
| ISBN: | 0684181320 9780684181325 |
| OCLC Number: | 10711863 |
| Notes: | Includes index. |
| Description: | xvii, 684 p. : ill. ; 24 cm. |
| Contents: | Introduction: Cooking and Science -- Foods -- Milk and Dairy Products -- The Nature of Milk -- Unfermented Dairy Products -- Fermented Dairy Products -- Cheese -- Eggs -- The Chicken and the Egg -- The Composition of Eggs -- Egg Cookery -- Egg Foams -- Meat -- Meat in the Human Diet -- The Structure and Qualities of Meat -- Slaughter, Aging, and Storage -- Meat Cookery -- Fruits and Vegetables, Herbs and Spices -- Plants as Food -- The Nature of Plants -- The Composition and Qualities of Plants -- Spoilage and Storage -- Cooking Fruits and Vegetables -- Notes on Individual Fruits, Vegetables, Herbs and Spices -- Fruits -- Vegetables -- Herbs and Spices -- Tea and Coffee -- Grains, Legumes, and Nuts -- Seeds as Food -- The Grains -- Legumes -- Nuts -- Bread, Doughs, and Batters -- The Origins and History of Bread -- Flour -- The Ingredients in Doughs and Batters -- Bread -- Other Dough Products -- Batters -- Sauces -- The Development of Sauces -- Starch-Thickened Sauces -- Emulsified Sauces -- Sugars, Chocolate, and Confectionery -- The Appeal of Sweetness -- Honey -- Maple Syrup -- Sugar -- Corn Syrup and Fructose -- Chocolate -- Confectionery -- Sugar and Tooth Decay -- Wine, Beer, and Distilled Liquors -- The History of Alcohol -- The Nature of Fermentation -- Wine -- Appreciating Wine -- Beer -- Distilled Liquors -- Drunkenness and Hangovers -- Food Additives -- Additives in "The Good Old Days" -- The Rise of Chemical Additives -- The Trouble with Additives -- Informed Choice -- Food and the Body -- Nutrition: American Fads, Intricate Facts -- Nutritional Fads in the United States -- The Elements of Nutrition -- Digestion and Sensation -- The Nature of Digestion -- Hunger and Thirst -- Taste and Smell -- The Principles of Cooking: A Summary -- The Four Basic Food Molecules -- Water -- Carbohydrates -- Proteins -- Fats and Oils -- Cooking Methods and Utensil Materials -- Browning Reactions and Flavor -- Cooking Methods -- Utensil Materials -- A Chemistry Primer: Atoms, Molecules, Energy -- Atoms and Molecules -- Energy -- The Phases of Matter. |
| Responsibility: | Harold McGee. |
| More information: |
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