On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平装] [NA--NA] 下载 mobi epub pdf 电子书 2024

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内容简介

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.

作者简介

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.

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精彩书评

"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 [平装] [NA--NA] 下载 mobi epub pdf txt 电子书 格式

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相当给力的一本烹饪专业书！

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相当给力的一本烹饪专业书！

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送人，不错的东西，值得看看。

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全英文，很少图片，要慢慢看

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天哪，这不是完全考验俺的英文水平吗

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霜入到槽内见马匹并不多，自己那匹小黑子独占一槽，所有的马都离它远远，知道过去那小二之言不差，这驴儿果是狠得厉害，当时捏口轻吹了一声，小黑子顿时惊觉，一扒四足跑近，依恋十分，叶砚霜抚摸了它一阵，找到了自己鞍子与它配好，轻轻牵出，又把大门带上，越墙入内关好，再越墙而出，抖动丝绳，这小黑子四蹄如风，只一瞬间己跑出这六旗镇，回顾前尘，住事如烟，真个是人生如梦，茫茫深夜何所去从…

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送货也很快，我很满意!开卷有益，读书好处多，陶冶情操，修身养性，还会再来的哦。一本书有一个故事，一个故事叙述一段人生，一段人生折射一个世界。“读万卷书，行万里路”说的正是这个道理。读诗使人高雅，读史使人明智。读每一本书都会有不同的收获。“悬梁刺股”、“萤窗映雪”，自古以来，勤奋读书，提升自我是每一个人的毕生追求。读书是一种最优雅的素质，能塑造人的精神，升华人的思想。

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烹饪学的经典书籍啊，价格便宜到让hk的朋友羡慕···

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