컨텐츠로 이동
On food and cooking : the science and lore of the kitchen 해당 항목을 미리보기
닫기해당 항목을 미리보기
확인중입니다…

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

저자: Harold McGee
출판사: New York : Scribner, 2004.
판/형식:   도서 : 영어 : Completely rev. and updated모든 판과 형식 보기
데이터베이스:WorldCat
요약:
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  더 읽기…
평가:

기반으로 1 평가 0 리뷰와 함께 - 첫번째로 올려주세요.

주제
다음과 같습니다:

 

도서관에서 사본 찾기

&AllPage.SpinnerRetrieving; 해당항목을 보유하고 있는 도서관을 찾는 중

상세정보

자료 유형: 인터넷 자료
문서 형식: 책, 인터넷 자원
모든 저자 / 참여자: Harold McGee
ISBN: 0684800012 9780684800011 2900684800010
OCLC 번호: 56590708
설명: x, 884 p. : ill. ; 24 cm.
내용: 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.
책임: Harold McGee.
더 많은 정보:

초록:

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  더 읽기…

리뷰

편집자의 리뷰

출판사 줄거리

"Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee's "On Food and Cooking" is the definitive 더 읽기…

 
사용자-기여 리뷰
GoodReads 리뷰 가져오는 중…
DOGObooks 리뷰를 가지고 오는 중…

태그

모든 사용자 태그 (1)

가장 인기있는 태그 보기 태그 리스트 | tag cloud

  • BSRS  (By 1 사람)

유사 항목

관련 주제:(7)

이 항목을 가지고 있는 사용자 목록 (14)

요청하신 것을 확인하기

이 항목을 이미 요청하셨을 수도 있습니다. 만약 이 요청을 계속해서 진행하시려면 Ok을 선택하세요.

링크된 데이터


<http://www.worldcat.org/oclc/56590708>
library:oclcnum"56590708"
library:placeOfPublication
library:placeOfPublication
owl:sameAs<info:oclcnum/56590708>
rdf:typeschema:Book
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:bookEdition"Completely rev. and updated"
schema:creator
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:numberOfPages"884"
schema:publisher
schema:url
schema:workExample
schema:workExample

Content-negotiable representations

윈도우 닫기

WorldCat에 로그인 하십시오 

계정이 없으세요? 아주 간단한 절차를 통하여 무료 계정을 만드실 수 있습니다.