zum Inhalt wechseln
On food and cooking : the science and lore of the kitchen Titelvorschau
SchließenTitelvorschau
Prüfung…

On food and cooking : the science and lore of the kitchen

Verfasser/in: Harold McGee
Verlag: New York : Scribner, 2004.
Ausgabe/Format   Print book : Englisch : Completely rev. and updatedAlle Ausgaben und Formate anzeigen
Datenbank:WorldCat
Zusammenfassung:
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  Weiterlesen…
Bewertung:

basierend auf 1 Bewertung(en) 0 mit Rezensionen - Verfassen Sie als Erste eine Rezension.

Themen
Ähnliche Titel

 

Exemplar ausleihen

&AllPage.SpinnerRetrieving; Suche nach Bibliotheken, die diesen Titel besitzen ...

Details

Medientyp: Internetquelle
Dokumenttyp: Buch, Internet-Ressource
Alle Autoren: Harold McGee
ISBN: 0684800012 9780684800011
OCLC-Nummer: 56590708
Beschreibung: x, 884 pages : illustrations ; 24 cm
Inhalt: Introduction: Cooking and science, 1984 and 2004 --
Milk and dairy products --
Eggs --
Meat --
Fish and shellfish --
Edible plants: Introduction to fruits and vegetables, herbs and spices --
Survey of common vegetables --
Survey of common fruits --
flavorings from plants: herbs and spices, tea and coffee --
Seeds: grains, legumes, and nuts --
Cereal doughs and batters: Bread, cakes, pastry, pasta --
Sauces --
Sugars, chocolate, and confectionery --
Wine, beer, and distilled spirits --
Cooking methods and utensil materials --
four basic food molecules --
Appendix: Chemistry primer --
Selected references --
Index.
Verfasserangabe: Harold McGee.
Weitere Informationen:

Abstract:

An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary  Weiterlesen…

Rezensionen

Redaktionelle Rezension

Nielsen BookData

"I have used Harold McGee's "On Food and Cooking" for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This Weiterlesen…

 
Nutzer-Rezensionen
Suche nach GoodReads-Rezensionen
Suche nach DOGObooks-Rezensionen…

Tags

Tragen Sie als Erste Tags ein.

Ähnliche Titel

Verwandte Themen:(7)

Nutzerlisten mit diesen Titeln (18)

Anfrage bestätigen

Sie haben diesen Titel bereits angefordert. Wenn Sie trotzdem fortfahren möchten, klicken Sie auf OK.

Verlinkung


Primary Entity

<http://www.worldcat.org/oclc/56590708> # On food and cooking : the science and lore of the kitchen
    a schema:CreativeWork, schema:Book ;
   library:oclcnum "56590708" ;
   library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nyu> ;
   library:placeOfPublication <http://dbpedia.org/resource/New_York_City> ; # New York
   schema:about <http://experiment.worldcat.org/entity/work/data/572969#Topic/levensmiddelen> ; # Levensmiddelen
   schema:about <http://id.worldcat.org/fast/930458> ; # Food
   schema:about <http://experiment.worldcat.org/entity/work/data/572969#Topic/aliment> ; # Aliment
   schema:about <http://experiment.worldcat.org/entity/work/data/572969#Topic/aliments> ; # Aliments
   schema:about <http://id.worldcat.org/fast/1754966> ; # Cooking
   schema:about <http://experiment.worldcat.org/entity/work/data/572969#Topic/cuisine> ; # Cuisine
   schema:about <http://dewey.info/class/641.5/e22/> ;
   schema:about <http://experiment.worldcat.org/entity/work/data/572969#Topic/cuisine_art_culinaire> ; # Cuisine (Art culinaire)
   schema:bookEdition "Completely rev. and updated." ;
   schema:bookFormat bgn:PrintBook ;
   schema:creator <http://viaf.org/viaf/71503302> ; # Harold McGee
   schema:datePublished "2004" ;
   schema:description "Introduction: Cooking and science, 1984 and 2004 -- Milk and dairy products -- Eggs -- Meat -- Fish and shellfish -- Edible plants: Introduction to fruits and vegetables, herbs and spices -- Survey of common vegetables -- Survey of common fruits -- flavorings from plants: herbs and spices, tea and coffee -- Seeds: grains, legumes, and nuts -- Cereal doughs and batters: Bread, cakes, pastry, pasta -- Sauces -- Sugars, chocolate, and confectionery -- Wine, beer, and distilled spirits -- Cooking methods and utensil materials -- four basic food molecules -- Appendix: Chemistry primer -- Selected references -- Index."@en ;
   schema:description "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, and 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."@en ;
   schema:exampleOfWork <http://worldcat.org/entity/work/id/572969> ;
   schema:inLanguage "en" ;
   schema:name "On food and cooking : the science and lore of the kitchen"@en ;
   schema:productID "56590708" ;
   schema:publication <http://www.worldcat.org/title/-/oclc/56590708#PublicationEvent/new_york_scribner_2004> ;
   schema:publisher <http://experiment.worldcat.org/entity/work/data/572969#Agent/scribner> ; # Scribner
   schema:url <http://catdir.loc.gov/catdir/enhancements/fy0631/2004058999-t.html> ;
   schema:url <http://catdir.loc.gov/catdir/enhancements/fy0641/2004058999-s.html> ;
   schema:workExample <http://worldcat.org/isbn/9780684800011> ;
   wdrs:describedby <http://www.worldcat.org/title/-/oclc/56590708> ;
    .


Related Entities

<http://dbpedia.org/resource/New_York_City> # New York
    a schema:Place ;
   schema:name "New York" ;
    .

<http://experiment.worldcat.org/entity/work/data/572969#Topic/cuisine_art_culinaire> # Cuisine (Art culinaire)
    a schema:Intangible ;
   schema:name "Cuisine (Art culinaire)"@en ;
    .

<http://id.worldcat.org/fast/1754966> # Cooking
    a schema:Intangible ;
   schema:name "Cooking"@en ;
    .

<http://id.worldcat.org/fast/930458> # Food
    a schema:Intangible ;
   schema:name "Food"@en ;
    .

<http://viaf.org/viaf/71503302> # Harold McGee
    a schema:Person ;
   schema:familyName "McGee" ;
   schema:givenName "Harold" ;
   schema:name "Harold McGee" ;
    .

<http://worldcat.org/isbn/9780684800011>
    a schema:ProductModel ;
   schema:isbn "0684800012" ;
   schema:isbn "9780684800011" ;
    .


Content-negotiable representations

Fenster schließen

Bitte in WorldCat einloggen 

Sie haben kein Konto? Sie können sehr einfach ein kostenloses Konto anlegen,.