On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平裝] [NA--NA] epub pdf mobi txt 電子書 下載 2024

On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平裝] [NA--NA] epub pdf mobi txt 電子書 下載 2024

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On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平裝] [NA--NA] epub pdf mobi txt 電子書 下載 2024

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內容簡介

Winner of the 2011 James Beard Foundation Award for Cookbook Hall of Fame
Winner of the 2005 James Beard Foundation Award for Reference

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.
Among the major themes addressed throughout this new edition are:
Traditional and modern methods of food production and their influences on food quality
The great diversity of methods by which people in different places and times have prepared the same ingredients
Tips for selecting the best ingredients and preparing them successfully
The particular substances that give foods their flavors and that give us pleasure
Our evolving knowledge of the health benefits and risks of foods

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.

作者簡介

Harold McGee is a world-renowned authority on the chemistry of foods 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 lives near San Francisco.

內頁插圖

精彩書評

"In this long-awaited revision of his classic On Food and Cooking (1984), McGee has incorporated current information and covers a greater range of ingredients and how they can be prepared to develop their diverse flavors. To McGee, learning about the chemistry of foods encourages cooks to rely less on recipes and more on their own understanding of what happens to food in the skillet or the freezer. Ultimately, he believes, cooks become more confident and creative. Whether that is their goal or not, serious home cooks and professionals will repeatedly turn to this unique resource for technical details and in-depth information on everything from storing olive oils to the molecular composition of fruits. Beginning cooks who want just a smattering of food science can use Alton Brown's I'm Just Here for the Food: Food+Heat=Cooking for its basic techniques and recipes. This new edition will be in demand for years to come and should be purchased by larger public and academic libraries to give their cookery collections currency and depth."
--Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA

前言/序言

On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平裝] [NA--NA] epub pdf mobi txt 電子書 下載 2024

On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平裝] [NA--NA] 下載 epub mobi pdf txt 電子書

評分☆☆☆☆☆

幫朋友買的，說是很不錯

評分☆☆☆☆☆

非常好的一本書，內容很豐富。

評分☆☆☆☆☆

颱版的三本,原版的隻一本,絕對專業的廚藝書

評分☆☆☆☆☆

大名鼎鼎的書瞭，原版看起來有點吃力，慢慢來

評分☆☆☆☆☆

從食物原態介紹本質，從根本瞭解食材的屬性，微觀剖析到宏觀結構，讓熱愛食物烹飪的讀者得到質的提升。物超所值的專業書籍，如食物般，絕對值得品鑒！！

評分☆☆☆☆☆

從食物原態介紹本質，從根本瞭解食材的屬性，微觀剖析到宏觀結構，讓熱愛食物烹飪的讀者得到質的提升。物超所值的專業書籍，如食物般，絕對值得品鑒！！

評分☆☆☆☆☆

非常好的一本書，內容很豐富。

評分☆☆☆☆☆

幫朋友買的，說是很不錯

評分☆☆☆☆☆

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