On food and cooking, the science and lore of the kitchen, Harold McGee ; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee
Type
Label
On food and cooking, the science and lore of the kitchen, Harold McGee ; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee
Language
eng
Bibliography note
Includes bibliographical references (p. 819-833) and index
Illustrations
illustrations
Index
index present
Literary Form
non fiction
Main title
On food and cooking
Nature of contents
bibliography
Oclc number
56590708
Responsibility statement
Harold McGee ; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee
Sub title
the science and lore of the kitchen
Table Of Contents
Introduction: cooking and science, 1984 and 2004 -- Milk and dairy products -- Eggs -- Meat -- Fish and shellfish -- Edible plants: an introduction to fruits and vegetables, herbs and spices -- A survey of common vegetables -- A 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 -- The four basic food molecules -- Appendix: a chemistry primer
Classification
Creator
Content
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