On Food and Cooking : The Science and Lore of the Kitchen
by Harold McGee
Editor: SIMON & SCHUSTER
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Harold McGee On Food and Kitchen is a classic kitchenSaluted by Time magazine as a u0022little masterpieceu0022 when it was published in 1984, On Food and Cooking is the Bible that gourmets and professional cooks around the world turn for an understanding of where our foods come from, what exactly they are made, and how to cook them into something new and delicious.Now, for his twentieth birthday, Harold McGee has prepared a new, completely revised and updated edition of On Food and Kitchen.He rewrote the text almost completely, enlarged by two-thirds, and commissioned more than 100 new illustrations.As compulsively readable and captivating as ever, the new On Food and Kitchen offers innumerable eye-opening glimpses of food, its preparation, and enjoyment.On Food and Cuisine is the pioneer of the translation of technology, science of cooking food-friendly cooking sciences and helped to give birth to the inventive culinary movement, known as u0022molecular gastronomyu0022.Although other books have been written on cooking sciences, On Food and Cooking remains unequalled in the precision, clarity and rigor of its explanations, and the strange way in which it intertwines with the science of the historical evolution of food and cooking techniques.On Food and Kitchen is of priceless and monumental value collecting basic information on ingredients, cooking methods, and pleasures of the table.It will delight and fascinate anyone who has ever cooked, savoured, or asked about food.
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