On food and cooking : the science and lore of the kitchen (Book, 2004) [WorldCat.org]
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On food and cooking : the science and lore of the kitchen

Author: Harold McGee
Publisher: New York : Scribner, 2004.
Edition/Format:   Print book : English : Completely rev. and updatedView all editions and formats
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  Read more...

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Genre/Form: Cookbooks
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Harold McGee
ISBN: 0684800012 9780684800011
OCLC Number: 56590708
Awards: Winner of James Beard Foundation Book Awards (Reference Boty) 2005
Winner of IACP Crystal Whisk Award (Food Reference) 2005
Winner of Gourmand World Cookbook Awards (USA Only) (Special Award) 2004
Description: x, 884 pages : illustrations ; 24 cm
Contents: 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 --
Responsibility: Harold McGee.
More information:


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  Read more...


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