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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☆☆☆☆☆

台版的三本,原版的只一本,绝对专业的厨艺书

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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☆☆☆☆☆

送人，不错的东西，值得看看。

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霜入到槽内见马匹并不多，自己那匹小黑子独占一槽，所有的马都离它远远，知道过去那小二之言不差，这驴儿果是狠得厉害，当时捏口轻吹了一声，小黑子顿时惊觉，一扒四足跑近，依恋十分，叶砚霜抚摸了它一阵，找到了自己鞍子与它配好，轻轻牵出，又把大门带上，越墙入内关好，再越墙而出，抖动丝绳，这小黑子四蹄如风，只一瞬间己跑出这六旗镇，回顾前尘，住事如烟，真个是人生如梦，茫茫深夜何所去从…

评分☆☆☆☆☆

烹饪学的经典书籍啊，价格便宜到让hk的朋友羡慕···

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☆☆☆☆☆

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！！

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很好很不错

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这是一本对食品原料及在烹饪中产生各种变化的原因进行了详细说明的理论书，非常实用。适合西餐专业厨师阅读的工具书。

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