| Description |
x, 884 pages : illustrations ; 24 cm |
| Contents |
Introduction: Cooking and science, 1984 and 2004 -- Milk and dairy products -- Eggs -- Meat -- Fish and shellfish -- Edible plants: Introduction to fruits and vegetables, herbs and spices -- Survey of common vegetables -- 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 -- four basic food molecules -- Appendix: Chemistry primer -- Selected references -- Index |
| Summary |
"... 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.Among the major themes address |
| Notes |
Includes bibliographical references (p. 819-833) and index |
| Bibliography |
Includes bibliographical references (pages 819-833) and index |
| Subject |
Cooking.
|
|
Food.
|
| Author |
Dorfman, Patricia
|
|
Green, Justin J.
|
|
McGee, Ann
|
| LC no. |
2004058999 |
| ISBN |
0684800012 |
|
9780684800011 hardback |
|
