On food and cooking : the science and lore of the kitchen

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  • Auteur: McGee, Harold
    Résumé:

    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.

    Contents:
    • Introduction: Cooking and Science
    • Foods
    • Milk and Dairy Products
    • The Nature of Milk
    • Unfermented Dairy Products
    • Fermented Dairy Products
    • Cheese
    • Eggs
    • The Chicken and the Egg
    • The Composition of Eggs
    • Egg Cookery
    • Egg Foams
    • Meat
    • Meat in the Human Diet
    • The Structure and Qualities of Meat
    • Slaughter, Aging, and Storage
    • Meat Cookery
    • 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
    • Grains, Legumes, and Nuts
    • Seeds as Food
    • The Grains
    • Legumes
    • Nuts
    • Bread, Doughs, and Batters
    • The Origins and History of Bread
    • Flour
    • The Ingredients in Doughs and Batters
    • Bread
    • Other Dough Products
    • Batters
    • Sauces
    • The Development of Sauces
    • Starch-Thickened Sauces
    • Emulsified Sauces
    • Sugars, Chocolate, and Confectionery
    • The Appeal of Sweetness
    • Honey
    • Maple Syrup
    • Sugar
    • Corn Syrup and Fructose
    • Chocolate
    • Confectionery
    • Sugar and Tooth Decay
    • Wine, Beer, and Distilled Liquors
    • The History of Alcohol
    • The Nature of Fermentation
    • Wine
    • Appreciating Wine
    • Beer
    • Distilled Liquors
    • Drunkenness and Hangovers
    • Food Additives
    • Additives in "The Good Old Days"
    • The Rise of Chemical Additives
    • The Trouble with Additives
    • Informed Choice
    • Food and the Body
    • Nutrition: American Fads, Intricate Facts
    • Nutritional Fads in the United States
    • The Elements of Nutrition
    • Digestion and Sensation
    • The Nature of Digestion
    • Hunger and Thirst
    • Taste and Smell
    • The Principles of Cooking: A Summary
    • The Four Basic Food Molecules
    • Water
    • Carbohydrates
    • Proteins
    • Fats and Oils
    • Cooking Methods and Utensil Materials
    • Browning Reactions and Flavor
    • Cooking Methods
    • Utensil Materials
    • A Chemistry Primer: Atoms, Molecules, Energy
    • Atoms and Molecules
    • Energy
    • The Phases of Matter.
    Genre: Food and drink
    Language(s): English
    ISBN:

    0684181320

    ,

    9780684181325

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Abstract

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.

Genre
Food and drink
Non spécifié

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