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On Food and Cooking : The Science and Lore of the Kitchen by Harold McGee (1984, Hardcover)
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On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating.
- Buy It NowOn Food and Cooking: The Science and Lore of the Kitchen
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About this product
Product Identifiers
PublisherScribner
ISBN-100684181320
ISBN-139780684181325
eBay Product ID (ePID)12361
Product Key Features
Book TitleOn Food and Cooking : the Science and Lore of the Kitchen
Number of Pages684 Pages
LanguageEnglish
Publication Year1984
TopicReference, Methods / General, General
IllustratorYes
GenreCooking
AuthorHarold Mcgee
FormatHardcover
Dimensions
Item Height1.8 in
Item Weight34.5 Oz
Item Length9.2 in
Item Width6.3 in
Additional Product Features
Intended AudienceTrade
Dewey Edition20
Dewey Decimal641.5
Table Of ContentContents Acknowledgments Introduction: Cooking and Science PART 1: FOODS Chapter 1: Milk and Dairy Products The Nature of Milk Unfermented Dairy Products Fermented Dairy Products Cheese Chapter 2: Eggs The Chicken and the Egg The Composition of Eggs Egg Cookery Egg Foams Chapter 3: Meat Meat in the Human Diet The Structure and Qualities of Meat Slaughter, Aging, and Storage Meat Cookery Chapter 4: Fruits and Vegetables, Herbs and Spices Plants as Food The Nature of Plants The Composition and Qualities of Plants Spoilage and Storage Cooking Fruits and Vegetables Notes on Individual Fruits, Vegetables, Herbs and Spices Fruits Vegetables Herbs and Spices Tea and Coffee Chapter 5: Grains, Legumes, and Nuts Seeds as Food The Grains Legumes Nuts Chapter 6: Bread, Doughs, and Batters The Origins and History of Bread Flour The Ingredients in Doughs and Batters Bread Other Dough Products Batters Chapter 7: Sauces The Development of Sauces Starch-Thickened Sauces Emulsified Sauces Chapter 8: Sugars, Chocolate, and Confectionery The Appeal of Sweetness Honey Maple Syrup Sugar Corn Syrup and Fructose Chocolate Confectionery Sugar and Tooth Decay Chapter 9: Wine, Beer, and Distilled Liquors The History of Alcohol The Nature of Fermentation Wine Appreciating Wine Beer Distilled Liquors Drunkenness and Hangovers Chapter 10: Food Additives Additives in "The Good Old Days" The Rise of Chemical Additives The Trouble with Additives Informed Choice PART 2: FOOD AND THE BODY Chapter 11: Nutrition: American Fads, Intricate Facts Nutritional Fads in the United States The Elements of Nutrition Chapter 12: Digestion and Sensation The Nature of Digestion Hunger and Thirst Taste and Smell PART 3: THE PRINCIPLES OF COOKING: A SUMMARY Chapter 13: The Four Basic Food Molecules Water Carbohydrates Proteins Fats and Oils Chapter 14: Cooking Methods and Utensil Materials Browning Reactions and Flavor Cooking Methods Utensil Materials Appendix: A Chemistry Primer: Atoms, Molecules, Energy Atoms and Molecules Energy The Phases of Matter Bibliography Index
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Ratings and Reviews
Most relevant reviews
- Oct 30, 2018
You will know alot more than you did before about food.
For the individual who likes to research it is a great book. Very interesting.Verified purchase: YesCondition: Pre-owned
- May 11, 2020
great book
great book covering all aspects of cookingVerified purchase: YesCondition: Pre-owned
- Dec 22, 2022
Very informative resented in a readable format.
Very comprehensive and through.Verified purchase: YesCondition: Pre-owned
