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

Autore: Harold McGee
Editore: New York : Scribner, 2004.
Edizione/Formato:   book_printbook : English : Completely rev. and updatedVedi tutte le edizioni e i formati
Banca dati:WorldCat
Sommario:
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  Per saperne di più…
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Tipo materiale: Risorsa internet
Tipo documento: Book, Internet Resource
Tutti gli autori / Collaboratori: Harold McGee
ISBN: 0684800012 9780684800011
Numero OCLC: 56590708
Descrizione: x, 884 pages : illustrations ; 24 cm
Contenuti: 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.
Responsabilità: Harold McGee.
Maggiori informazioni:

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  Per saperne di più…

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