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    The Enchanted

    Rene Denfeld 9780062285508

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On Food & Cooking Cloth Tsp #0001: On Food and Cooking: The Science and Lore of the Kitchen

On Food & Cooking Cloth Tsp #0001: On Food and Cooking: The Science and Lore of the Kitchen Cover

 

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.

About the Author

Harold McGee earned his B.S. from the California Institute of Technology and his doctorate in English Literature from Yale, where he subsequently taught. He now lives in Palo Alto, California, and writes about science.

Table of Contents

Contents

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

Product Details

ISBN:
9780684181325
Author:
McGee, Harold J.
Publisher:
Scribner
Author:
McGee, Harold
Location:
New York :
Subject:
Reference
Subject:
Cookery
Subject:
Essays
Subject:
Food
Subject:
Methods - General
Subject:
General Cooking
Copyright:
Edition Description:
Bibliography: p. 638-652.
Series:
On Food & Cooking Cloth Tsp
Series Volume:
0001
Publication Date:
19841101
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
684
Dimensions:
9.42x6.42x1.78 in. 2.19 lbs.

Related Subjects

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

On Food & Cooking Cloth Tsp #0001: On Food and Cooking: The Science and Lore of the Kitchen
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Product details 684 pages Scribner Book Company - English 9780684181325 Reviews:
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