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

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On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平装] [NA--NA]

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Harold McGee(哈罗德·麦基) 著



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发表于2024-07-23

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出版社: Simon & Schuster US
ISBN:9780684800011
商品编码:19028828
包装:平装
出版时间:2004-11-15
用纸:胶版纸
页数:896
正文语种:英文
商品尺寸:23.62x18.54x4.57cm;1.36kg

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

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

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



具体描述

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] 电子书 下载 mobi epub pdf txt

On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平装] [NA--NA] pdf epub mobi txt 电子书 下载
想要找书就要到 静流书站
立刻按 ctrl+D收藏本页
你会得到大惊喜!!

用户评价

评分

还没看,不过质量不错,送货也快,送货员态度也还行,基本满意。

评分

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。

评分

相当给力的一本烹饪专业书!

评分

相当给力的一本烹饪专业书!

评分

天哪,这不是完全考验俺的英文水平吗

评分

毫无疑问这是一本好书,京东送货也很快,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。

评分

帮朋友买的,说是很不错

评分

从食物原态介绍本质,从根本了解食材的属性,微观剖析到宏观结构,让热爱食物烹饪的读者得到质的提升。物超所值的专业书籍,如食物般,绝对值得品鉴!!

评分

这本书厚重,内容还没有细看,不过感觉很好,推荐!

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