On Food and Cooking

On Food and Cooking
Author: Harold McGee
Publsiher: Simon and Schuster
Total Pages: 896
Release: 2007-03-20
ISBN 10: 9781416556374
ISBN 13: 1416556370
Language: EN, FR, DE, ES & NL

On Food and Cooking Book Review:

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.

McGee on Food & Cooking

McGee on Food & Cooking
Author: Harold McGee
Publsiher:
Total Pages: 884
Release: 2004
ISBN 10: 9780340831496
ISBN 13: 0340831499
Language: EN, FR, DE, ES & NL

McGee on Food & Cooking Book Review:

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.

International Dictionary of Food and Cooking

International Dictionary of Food and Cooking
Author: Charles Gordon Sinclair
Publsiher: Taylor & Francis
Total Pages: 594
Release: 1998
ISBN 10: 9781579580575
ISBN 13: 1579580572
Language: EN, FR, DE, ES & NL

International Dictionary of Food and Cooking Book Review:

A comprehensive dictionary of over 24,000 entries covering all aspects of food and cooking and useful for any practicing chef, amateur enthusiast, gastronome, or student. Dictionary includes dishes and ingredients from over 35 different countries : covers ingredients, classical dishes, cooking processes and cooking implements.

Keys to Good Cooking

Keys to Good Cooking
Author: Harold McGee
Publsiher: Appetite by Random House
Total Pages: 576
Release: 2013-02-19
ISBN 10: 0449015998
ISBN 13: 9780449015995
Language: EN, FR, DE, ES & NL

Keys to Good Cooking Book Review:

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.

Food and Language

Food and Language
Author: Richard Hosking
Publsiher: Oxford Symposium
Total Pages: 390
Release: 2010
ISBN 10: 190301879X
ISBN 13: 9781903018798
Language: EN, FR, DE, ES & NL

Food and Language Book Review:

Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.

Food and Cooking in Victorian England

Food and Cooking in Victorian England
Author: Andrea Broomfield
Publsiher: Greenwood Publishing Group
Total Pages: 201
Release: 2007
ISBN 10: 9780275987084
ISBN 13: 0275987086
Language: EN, FR, DE, ES & NL

Food and Cooking in Victorian England Book Review:

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.

Dictionary of Food

Dictionary of Food
Author: Charles Sinclair
Publsiher: A&C Black
Total Pages: 640
Release: 2009-01-01
ISBN 10: 1408102188
ISBN 13: 9781408102183
Language: EN, FR, DE, ES & NL

Dictionary of Food Book Review:

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

The Kitchen as Laboratory

The Kitchen as Laboratory
Author: César Vega,Job Ubbink,Erik van der Linden
Publsiher: Columbia University Press
Total Pages: 338
Release: 2012-01-31
ISBN 10: 023152692X
ISBN 13: 9780231526920
Language: EN, FR, DE, ES & NL

The Kitchen as Laboratory Book Review:

“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

The Science of Cooking
Author: Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2016-04-29
ISBN 10: 1119210321
ISBN 13: 9781119210320
Language: EN, FR, DE, ES & NL

The Science of Cooking Book Review:

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.

Curious Cook

Curious Cook
Author: Harold McGee
Publsiher:
Total Pages: 329
Release: 1999-09-09
ISBN 10: 9780246138781
ISBN 13: 0246138785
Language: EN, FR, DE, ES & NL

Curious Cook Book Review:

Following on from the book On Food and Cooking, Harold McGee investigates the science of everyday cooking. The result is this book which applies a scientific method to his activities with pots and pans, examining many traditional practices and the biochemical nature of common foods.

On Food and Cooking

On Food and Cooking
Author: Harold McGee
Publsiher: Scribner
Total Pages: 684
Release: 1984
ISBN 10:
ISBN 13: UOM:39015055355104
Language: EN, FR, DE, ES & NL

On Food and Cooking Book Review:

Discusses the history, lore, and science of dairy products, eggs, meat, vegetables, grains, breads, sauces, candy, wine, and beer

A History of Cooks and Cooking

A History of Cooks and Cooking
Author: Michael Symons
Publsiher: University of Illinois Press
Total Pages: 388
Release: 2003-10
ISBN 10: 9780252071928
ISBN 13: 0252071921
Language: EN, FR, DE, ES & NL

A History of Cooks and Cooking Book Review:

This book explores the civilizing role that cooks and cooking have played in world history from Plato to Marx, from carnivores to vegetarians.

Oxford Symposium on Food & Cookery, 1986

Oxford Symposium on Food & Cookery, 1986
Author: Tom Jaine
Publsiher: Oxford Symposium
Total Pages: 136
Release: 1987-01-01
ISBN 10: 090732536X
ISBN 13: 9780907325369
Language: EN, FR, DE, ES & NL

Oxford Symposium on Food & Cookery, 1986 Book Review:

The papers are mainly devoted to fats and oils, although other cooking mediums are explored.

On Food and Cooking

On Food and Cooking
Author: Harold McGee
Publsiher:
Total Pages: 683
Release: 1987
ISBN 10: 9780044402770
ISBN 13: 0044402775
Language: EN, FR, DE, ES & NL

On Food and Cooking Book Review:

McGee On Food And Cooking is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGee On Food And Cooking renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.

The Wizard of Food's Encyclopedia of Kitchen & Cooking Secrets

The Wizard of Food's Encyclopedia of Kitchen & Cooking Secrets
Author: Myles H. Bader
Publsiher: Strategic Book Publishing
Total Pages: 762
Release: 2010-02
ISBN 10: 160911017X
ISBN 13: 9781609110178
Language: EN, FR, DE, ES & NL

The Wizard of Food's Encyclopedia of Kitchen & Cooking Secrets Book Review:

THIS IS NOT A COOKBOOK! This food encyclopedia is the number one kitchen and cooking reference book in the United States and Canada and has sold over 3 million copies. The book contains thousands of food secrets from chefs and grandmothers worldwide; you don't want to cook or bake any food before looking inside to see what fact or tip may make the dish perfect. It took over 19 years to compile all the secrets in the Wizard of Food's encyclopedia, most of which will not be found in any other book. Why you need to know the age of an egg when baking Why you need to put wine corks in your beef stew The reason cottage cheese is stored upside down How to choose a steak by looking at the color of the fat How to de-gas beans Why you cook a turkey upside down Why you never put cold butter in a microwave How to fry foods without the foods absorbing a lot of fat How to preserve fresh herbs with your breath

Food Preparation and Cooking

Food Preparation and Cooking
Author: N.A
Publsiher: Nelson Thornes
Total Pages: 442
Release: 1996
ISBN 10: 9780748725663
ISBN 13: 0748725660
Language: EN, FR, DE, ES & NL

Food Preparation and Cooking Book Review:

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

The Science of Cooking

The Science of Cooking
Author: Stuart Farrimond
Publsiher: Penguin
Total Pages: 256
Release: 2017-09-19
ISBN 10: 1465470794
ISBN 13: 9781465470799
Language: EN, FR, DE, ES & NL

The Science of Cooking Book Review:

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.

Vegetables

Vegetables
Author: Susan R. Friedland
Publsiher: Oxford Symposium
Total Pages: 237
Release: 2009
ISBN 10: 1903018668
ISBN 13: 9781903018668
Language: EN, FR, DE, ES & NL

Vegetables Book Review:

Proceedings of the Oxford Symposium on Food and Cooking 2008 on the subject of Vegetables.

The Making of a Chef

The Making of a Chef
Author: Michael Ruhlman
Publsiher: Holt Paperbacks
Total Pages: 336
Release: 2009-03-31
ISBN 10: 0805095748
ISBN 13: 9780805095746
Language: EN, FR, DE, ES & NL

The Making of a Chef Book Review:

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

Starting from Scratch

Starting from Scratch
Author: Sarah Elton
Publsiher: Owlkids
Total Pages: 96
Release: 2014
ISBN 10: 9781926973968
ISBN 13: 1926973968
Language: EN, FR, DE, ES & NL

Starting from Scratch Book Review:

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.