On Food and Cooking by Harold McGee

On Food And Cooking
  • Author : Harold McGee
  • Publisher : Simon and Schuster
  • Release Date : 2007-03-20
  • Categories : Cooking
  • ISBN : 1416556370
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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 coo

McGee on Food Cooking by Harold McGee

McGee On Food   Cooking
  • Author : Harold McGee
  • Publisher :
  • Release Date : 2004
  • Categories : Cookery
  • ISBN : 0340831499
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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 by Harold McGee

On Food And Cooking
  • Author : Harold McGee
  • Publisher :
  • Release Date : 1986
  • Categories : Beverages
  • ISBN : 004306003X
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Food and Language by Richard Hosking

Food And Language
  • Author : Richard Hosking
  • Publisher : Oxford Symposium
  • Release Date : 2010
  • Categories : Cooking
  • ISBN : 9781903018798
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Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.

Keys to Good Cooking by Harold McGee

Keys To Good Cooking
  • Author : Harold McGee
  • Publisher : Appetite by Random House
  • Release Date : 2013-02-19
  • Categories : Cooking
  • ISBN : 9780449015995
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A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.

Dictionary of Food by Charles Sinclair

Dictionary Of Food
  • Author : Charles Sinclair
  • Publisher : A&C Black
  • Release Date : 2009-01-01
  • Categories : Foreign Language Study
  • ISBN : 9781408102183
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The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine

On Food and Cooking by Harold McGee

On Food And Cooking
  • Author : Harold McGee
  • Publisher :
  • Release Date : 1996
  • Categories :
  • ISBN : OCLC:604718613
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Food and Cooking in Victorian England by Andrea Broomfield

Food And Cooking In Victorian England
  • Author : Andrea Broomfield
  • Publisher : Greenwood Publishing Group
  • Release Date : 2007
  • Categories : Cooking
  • ISBN : 0275987086
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Provides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioeconomic status, detailing the evolution of breakfast and lunch, and tracing the snob appeal of foods with French names.

The Kitchen as Laboratory by César Vega

The Kitchen As Laboratory
  • Author : César Vega
  • Publisher : Columbia University Press
  • Release Date : 2012-01-31
  • Categories : Cooking
  • ISBN : 9780231526920
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“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of Cooking In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional’s passion for playing with food. “Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band?”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained “Not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it’s heartening to see this area of literature expanded.”—Chef Wylie Dufresne, wd~50

The Science of Cooking by Joseph J. Provost

The Science Of Cooking
  • Author : Joseph J. Provost
  • Publisher : John Wiley & Sons
  • Release Date : 2016-04-29
  • Categories : Science
  • ISBN : 9781119210320
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Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

Oxford Symposium on Food Cookery 1986 by Tom Jaine

Oxford Symposium On Food   Cookery  1986
  • Author : Tom Jaine
  • Publisher : Oxford Symposium
  • Release Date : 1987-01-01
  • Categories : Cookery
  • ISBN : 9780907325369
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The papers are mainly devoted to fats and oils, although other cooking mediums are explored.

Vegetables by Susan R. Friedland

Vegetables
  • Author : Susan R. Friedland
  • Publisher : Oxford Symposium
  • Release Date : 2009
  • Categories : Cooking
  • ISBN : 9781903018668
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Proceedings of the Oxford Symposium on Food and Cooking 2008 on the subject of Vegetables.

Ainsley Harriott s Friends Family Cookbook by Ainsley Harriott

Ainsley Harriott S Friends   Family Cookbook
  • Author : Ainsley Harriott
  • Publisher : Random House
  • Release Date : 2016-11-17
  • Categories : Cooking
  • ISBN : 9781448142057
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Ainsley Harriott is a best-selling BBC author and has sold over a million copies of his books to date. As fans of his Meals in Minutes titles already know, Ainsley is the chef who really understands the sort of food most of us want to make at home. Now he's back with his Friends and Family Cookbook, the ultimate reference book to reflect the way we cook and eat today. The book covers everything from planning what to eat for the week ahead and shopping, to timing a Sunday lunch and organising a supper party. Ainsley's Friends and Family Cookbook also contains step-by-step sequences to make particular techniques even more straightforward, lots of alternatives for everyday recipes like pizza and pasta and plenty of low-fat dishes if you are watching what you eat. The book contains over 230 brand new delicious recipes all using readily available ingredients, and with each one illustrated to encourage you to have a go, it is an essential addition to any kitchen shelf.

The Science of Cooking by Stuart Farrimond

The Science Of Cooking
  • Author : Stuart Farrimond
  • Publisher : Penguin
  • Release Date : 2017-09-19
  • Categories : Cooking
  • ISBN : 9781465470799
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Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

The Curious Cook by Harold McGee

The Curious Cook
  • Author : Harold McGee
  • Publisher :
  • Release Date : 1990
  • Categories : Cooking
  • ISBN : 0865474524
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Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

Food Preparation and Cooking by

Food Preparation And Cooking
  • Author :
  • Publisher : Nelson Thornes
  • Release Date : 1996
  • Categories : Cookery
  • ISBN : 0748725660
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This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved

Wine Food by Dana Frank

Wine Food
  • Author : Dana Frank
  • Publisher : Lorena Jones Books
  • Release Date : 2018-09-11
  • Categories : Cooking
  • ISBN : 9780399579608
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The wine lover's and food lover's playbook, with 75 wine styles and 250 producers to try with 75 recipes that go with them perfectly. "Wine food" is the new way to talk about wine pairing, coined by the evolving breed of wine drinker and cook who wants to discover a wider range of wines and match them to the rustic, casual, global food they love to eat. In Wine Food, natural wine bar and winery owner Dana Frank partners with author and stylist Andrea Slonecker to deliver 75 recipes for brunches, salads, vegetable dishes, picnics, weeknight dinners, and feasts with friends, all inspired by delicious, affordable wines that go with them beautifully. Each recipe opens with a succinct overview of the wine style that inspired it, describing the grapes and naming the countries the wine comes from, followed by a brief explanation of how it complements the flavors and textures in the recipe. Recommendations for three to eight producers for every wine style highlighted will help cooks find a wide range of bottles in corner wine shops, grocers, and online. Frank and Slonecker also include a wine flavors cheat sheet, a label lexicon lesson, a short course on wine tasting like a pro, and illustrated features on matching wine with types of favorite foods (typical take-out, beloved pasta dishes, and popular sweets). With more than 75 atmospheric and recipe photos and 20 watercolor illustrations, Wine Food makes wine education experiential, fun, and especially delicious for wine drinkers of all knowledge levels.

Starting from Scratch by Sarah Elton

Starting From Scratch
  • Author : Sarah Elton
  • Publisher : Owlkids
  • Release Date : 2014
  • Categories : Juvenile Nonfiction
  • ISBN : 1926973968
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Introduces the basics of cooking and food, teaching young chefs to make sense of recipes, measure and substitute ingredients, and stock a pantry, illustrating that food is more than just a prepackaged meal.

Food and Cooking by Rachel Dixon

Food And Cooking
  • Author : Rachel Dixon
  • Publisher : Redback Publishing
  • Release Date : 2018-04-01
  • Categories : Australia
  • ISBN : 9781925630329
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The foods eaten by the early convicts and colonists in Australia were very different from the diet enjoyed by the Aboriginal people. Find out why this was, and then travel forward to discover what the ANZACS at Gallipoli ate, and how the Great Depression affected food all across the country. Food is a basic need for everyone, but its history in Australia shows us how much human beings use food and its preparation for much more than just staying alive. Food is at the centre of social gatherings, it drives large parts of the economy, and it reveals a lot about the Australian character. The style of living we take for granted in Australia today was very different in the past. Many everyday tasks involved using tools and implements that are unrecognisable in our modern world. The Australian Aboriginal history of daily life, as well as that of the first colonists, all provide intriguing stories of how we all used to live and how we gradually moved on to depending on gadgets, fast food and other modern ways of life that our ancestors from the past would find amazing.

Cooking for Geeks by Jeff Potter

Cooking For Geeks
  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Release Date : 2015-09-28
  • Categories : Cooking
  • ISBN : 9781491928141
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Cooking for Geeks is more than just a cookbook. Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you "overclock" an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes--from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).