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

評分☆☆☆☆☆

哈羅德麥基的神書，真的很贊！

評分☆☆☆☆☆

幫朋友買的，說是很不錯

評分☆☆☆☆☆

書內容不錯，很專業。隻是收到的這本封麵被刀劃瞭一條小口子，幸好裏麵是精裝封麵，不過封麵的一角居然也破瞭！貌似這本書經曆瞭不少摺騰！！

評分☆☆☆☆☆

非常好的一本書，內容很豐富。

評分☆☆☆☆☆

研究瞭食物化學反應的背後，每個cooker必備之書

評分☆☆☆☆☆

知道評論有京豆以後，我就復製瞭這段文字，評哪兒貼哪兒，很方便！一直喜歡在京東買東西，感覺京東還是挺好的，信任京東，希望越做越好！

評分☆☆☆☆☆

書內容不錯，很專業。隻是收到的這本封麵被刀劃瞭一條小口子，幸好裏麵是精裝封麵，不過封麵的一角居然也破瞭！貌似這本書經曆瞭不少摺騰！！

評分☆☆☆☆☆

還沒看，不過質量不錯，送貨也快，送貨員態度也還行，基本滿意。

評分☆☆☆☆☆

這是一本對食品原料及在烹飪中産生各種變化的原因進行瞭詳細說明的理論書，非常實用。適閤西餐專業廚師閱讀的工具書。

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