June 16, 2021

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McGee on Food & Cooking

McGee on Food & Cooking
Author : Harold McGee
Publisher : Unknown
Release Date : 2004
Category : Cookery
Total pages :884
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A blend of chemistry, history and anecdote that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.

On Food and Cooking

On Food and Cooking
Author : Harold McGee
Publisher : Simon and Schuster
Release Date : 2007-03-20
Category : Cooking
Total pages :896
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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.

The Visual Food Encyclopedia

The Visual Food Encyclopedia
Author : François Fortin,Serge D'Amico
Publisher : John Wiley & Sons Incorporated
Release Date : 1996-10-15
Category : Cooking
Total pages :685
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A comprehensive guidebook for the supermarket and the kitchen covers more than one thousand ingredients, including fifty-eight varieties of fruits, thirty-seven types of meat, and thirty-four cereals and grains.

The Cooking Pot

The Cooking Pot
Author : Tom Jaine
Publisher : Oxford Symposium
Release Date : 1989-01
Category : Cooking
Total pages :184
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The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.

Nose Dive

Nose Dive
Author : Harold McGee
Publisher : Appetite by Random House
Release Date : 2020-10-20
Category : Cooking
Total pages :544
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The ultimate guide to the smells of the universe--the ambrosial to the pungent, and everything in between--from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking. From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.

Complete Guide to Food and Cooking

Complete Guide to Food and Cooking
Author : Better Homes and Gardens,Better Homes and Gardens Editors
Publisher : Better Homes & Gardens Books
Release Date : 1991
Category : Cooking
Total pages :480
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Encompassing 175 recipes and one thousand alphabetical entries, this comprehensive cooking reference offers valuable information on various foods, spices, preparation techniques, food storage, and nutrition.

Keys to Good Cooking

Keys to Good Cooking
Author : Harold McGee
Publisher : Penguin
Release Date : 2010
Category : Cooking
Total pages :553
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A one-stop reference answers nearly every kitchen conundrum the home cook may have in a single volume, from equipment and cooking methods to how to handle nearly every ingredient. By the author of On Food and Cooking: The Science and Lore of Kitchen.

The Food and Cooking of Brazil

The Food and Cooking of Brazil
Author : Fernando Farah
Publisher : Anness Pub Limited
Release Date : 2012-01
Category : Cooking
Total pages :128
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Describes the diversity of Brazilian food and offers recipes for a variety of dishes, including pastel de feira, moqueca bahiana, and arroz de carreteiro.

Food and Cooking of Chile

Food and Cooking of Chile
Author : Boris Basso Benelli
Publisher : Unknown
Release Date : 2015-02-07
Category : Cooking
Total pages :128
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An exploration of authentic Chilean cooking with its fusion of indigenous foods such as potatoes, corn and quinoa with the cuisine of the Spanish conquistadores.

International Dictionary of Food and Cooking

International Dictionary of Food and Cooking
Author : Charles Gordon Sinclair
Publisher : Taylor & Francis
Release Date : 1998
Category : Reference
Total pages :594
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Provides short definitions for professionals and novices alike of some 24,000 foreign words used in cooking in the English language, including ingredients, cooking processes, cooking implements and equipment, and details of service, as well as scientific, botanical, medical, technological, hygienic, and nutritional terms. Drinks, wines, and spirits are only included where they are used as flavorings in food. c. Book News Inc.

Food and Cooking in Ancient Greece

Food and Cooking in Ancient Greece
Author : Clive Gifford
Publisher : Powerkids Press
Release Date : 2010-01-01
Category : Juvenile Nonfiction
Total pages :32
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Discusses food, farming, fishing, trading, drinking, cooking, and feasts in ancient Greece.

The Science of Cooking

The Science of Cooking
Author : Peter Barham
Publisher : Springer
Release Date : 2012-10-05
Category : Technology & Engineering
Total pages :244
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A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER

Science and Cooking

Science and Cooking
Author : Michael Brenner,Pia Sörensen,David Weitz
Publisher : W. W. Norton
Release Date : 2020-10-20
Category : Cooking
Total pages :304
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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects--in your kitchen and beyond.

Grocery

Grocery
Author : Michael Ruhlman
Publisher : Abrams
Release Date : 2017-05-16
Category : Social Science
Total pages :320
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In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it—the grocery store. In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food. Grocery examines how rapidly supermarkets—and our food and culture—have changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones. A mix of reportage and rant, personal history and social commentary, Grocery is a landmark book from one of our most insightful food writers.

The Food and Cooking of Argentina

The Food and Cooking of Argentina
Author : Cesar Bartolini,Jon Whitaker
Publisher : Lorenz Books
Release Date : 2014-04-28
Category : Cooking
Total pages :128
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A vibrant collection of recipes celebrating the traditional cuisines and flavors of Argentina honors culinary traditions ranging from the grasslands of the Pampas to the foothills of the Andes.