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.
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.
Inhaltsverzeichnis
Contents
Acknowledgments
Introduction: Cooking and Science, 1984 and 2004
Chapter 1 Milk and Dairy Products
Chapter 2 Eggs
Chapter 3 Meat
Chapter 4 Fish and Shellfish
Chapter 5 Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices
Chapter 6 A Survey of Common Vegetables
Chapter 7 A Survey of Common Fruits
Chapter 8 Flavorings from Plants: Herbs and Spices, Tea and Coffee
Chapter 9 Seeds: Grains, Legumes, and Nuts
Chapter 10 Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta
Chapter 11 Sauces
Chapter 12 Sugars, Chocolate, and Confectionery
Chapter 13 Wine, Beer, and Distilled Spirits
Chapter 14 Cooking Methods and Utensil Materials
Chapter 15 The Four Basic Food Molecules
Appendix: A Chemistry Primer
Selected References
Index
