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On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking: The Science and Lore of the Kitchen
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Synopses & Reviews

Publisher Comments:

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. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as why you can whip cream but not milk; what makes white meat white; whether searing really seals in flavor; how to tell stale eggs from fresh; why "fruits" ripen and "vegetables" don't; how to save a sauce; what hops do; and what happens when you knead dough. A chapter on nutrition reveals that Americans have been obsessed with their diet since the 1800s and exposes the fallacies behind food fads past and present. There's a section on additives – a not-so-new addition to food – and taste and smell, our two pleasure-giving versions of the oldest sense on earth. With more than 200 illustrations, including extraordinary photographs of food taken through the electron microscope, this book will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Product Details

ISBN:
9780684843285
Subtitle:
The Science and Lore of the Kitchen
Author:
McGee, Harold
Publisher:
Scribner
Location:
New York :
Subject:
General
Subject:
Cookery
Subject:
Essays
Subject:
Food
Subject:
General Cooking
Edition Number:
1st Fireside ed.
Edition Description:
Trade paper
Publication Date:
19970201
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
704
Dimensions:
9.19x6.14x1.68 in. 1.69 lbs.

Related Subjects

» Cooking and Food » Award Winners » General
» Cooking and Food » Food Writing » Gastronomic Literature
» Cooking and Food » Reference and Etiquette » General

On Food and Cooking: The Science and Lore of the Kitchen
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Product details 704 pages Scribner - English 9780684843285 Reviews:
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