On Food and Cooking

" On Food and Cooking is the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home." - Cheryl Mendelson, author of Home Comforts: The Art and Science of Keeping House Informationen zum Autor Harold McGee is a world-renowned authority on the science of food and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook , as well as many articles and reviews. He has been named food writer of the year by Bon Appétit magazine and to the Time 100, an annual list of the world’s most influential people. He lives in San Francisco.   Klappentext 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. Leseprobe Introduction: Cooking and Science, 1984 and 2004 This is the revised and expanded second edition of a book that I first published in 1984, twenty long years ago. In 1984, canola oil and the computer mouse and compact discs were all novelties. So was the idea of inviting cooks to explore the biological and chemical insides of foods. It was a time when a book like this really needed an introduction! Twenty years ago the worlds of science and cooking were neatly compartmentalized. There were the basic sciences, physics and chemistry and biology, delving deep into the nature of matter and life. There was food science, an applied science mainly concerned with understanding the materials and processes of industrial manufacturing. And there was the world of small-scale home and restaurant cooking, traditional crafts that had never attracted much scientific attention. Nor did they really need any. Cooks had been developing their own body of practical knowledge for thousands of years, and had plenty of reliable recipes to work with. I had been fascinated by chemistry and physics when I was growing up, experimented with electroplating and Tesla coils and telescopes, and went to Caltech planning to study astronomy. It wasn't until after I'd changed directions and moved on to English literature -- and had begun to cook -- that I first heard of food science. At dinner one evening in 1976 or 1977, a friend from New Orleans wondered aloud why dried beans were such a problematic food, why indulging in red beans and rice had to cost a few hours of sometimes embarrassing discomfort. Interes...

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

Über den Autor / die Autorin

Harold McGee

Bericht

"This explains everything. Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen." -Samin Nosrat, author of Salt, Fat, Acid, Heat

"I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, On Food and Cooking... it is the Rosetta stone of the culinary world...McGee flipped on the science switch, and suddenly there was light. Whereas Julia Child taught how, McGee explains 'why.'" -Alton Brown, Time

"I have used Harold McGee's On Food and Cooking whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process." -Jacques Pépin

"A must-have resource for any student of the stove, On Food and Cooking synthesizes details from a wide variety of scientific disciplines and gastronomic traditions, sparking the reader's culinary imagination with every turn of the page. Harold McGee possesses that most rare combination: a scientist's skill and a cook's heart." -Rick Bayless

"On Food and Cooking continues to be the most accurate source of information for generations of chefs. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry." -Thomas Keller

"I don't think that Harold McGee missed a single detail in this absolutely fascinating anthology of the hows, whys, and wherefores of cooking. This book is a treasure trove of useful facts and unusual information and a must for every cook who possesses an inquiring mind." -Daniel Boulud

Produktdetails

• Autoren: Harold Mcgee, Harold J. McGee
• Mitarbeit: Patricia Dorfman (Illustration), Justin Greene (Illustration)
• Verlag: Scribner USA
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 15.11.2004
• EAN: 9780684800011
• ISBN: 978-0-684-80001-1
• Abmessung: 175 mm x 245 mm x 45 mm
• Thema: Ratgeber > Essen & Trinken > Themenkochbücher