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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

评分☆☆☆☆☆

这本书厚重，内容还没有细看，不过感觉很好，推荐！

评分☆☆☆☆☆

书内容不错，很专业。只是收到的这本封面被刀划了一条小口子，幸好里面是精装封面，不过封面的一角居然也破了！貌似这本书经历了不少折腾！！

评分☆☆☆☆☆

非常好的东东，物流也非常快~~~。。~

评分☆☆☆☆☆

这本书厚重，内容还没有细看，不过感觉很好，推荐！

评分☆☆☆☆☆

铁蝶一面用手整理一下秀发，含笑说道：“你又不是女孩子，这么爱花！”　　江元脸上一红，说道：“花儿又不是只让你们女孩子爱的！”　　江元这句话多少含有点稚意，因为他才不过19岁，孩子气尚未脱尽。　　铁蝶又笑了起来，说道：“你的话倒怪有理的……不过我发现你最爱菊花，为什么？”　　江元被她一问，一时也回答不出来，沉吟了一下，说道：“菊花很高雅，香味也很清远，同时，我师父也喜欢菊花！”　　铁蝶点点头，因江元提到花蝶梦，铁蝶怕引起他的感伤，便没有接下去。　　他们沉默了一下，江元想到那张纸条，忖道：“是不是要问问她呢？”　　虽然江元猜测纸条是铁蝶写的，可是他却又不敢如此断定。　　如果是铁蝶写的，这样问会不会太冒味了？　　如果不是她写的，那么不是泄露了一个秘密吗？　　江元犹豫了半天，他始终没有问出口来。　　铁蝶由小树上摘了一片枯叶，在手中玩弄着，轻声道：“你…

评分☆☆☆☆☆

大名鼎鼎的书了，原版看起来有点吃力，慢慢来

评分☆☆☆☆☆

这本书厚重，内容还没有细看，不过感觉很好，推荐！

评分☆☆☆☆☆

研究了食物化学反应的背后，每个cooker必备之书

评分☆☆☆☆☆

知道评论有京豆以后，我就复制了这段文字，评哪儿贴哪儿，很方便！一直喜欢在京东买东西，感觉京东还是挺好的，信任京东，希望越做越好！

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