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On Food And Cooking

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On Food and Cooking

On Food and Cooking Book
Author : Harold McGee
Publisher : Simon and Schuster
Release : 2007-03-20
ISBN : 9781416556374
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : Harold McGee
Publisher : Unknown
Release : 2004
ISBN : 9780340831496
Language : En, Es, Fr & De

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Book Description :

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.

Food and Language

Food and Language Book
Author : Richard Hosking
Publisher : Oxford Symposium
Release : 2010
ISBN : 190301879X
Language : En, Es, Fr & De

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Book Description :

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

Authenticity in the Kitchen

Authenticity in the Kitchen Book
Author : Richard Hosking
Publisher : Oxford Symposium
Release : 2006
ISBN : 1903018471
Language : En, Es, Fr & De

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Book Description :

The Oxford Symposium on Food on Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic. Forty seven papers are contributed by authors from Britain and abroad including the food writers Caroline Conran, Fuchsia Dunlop, William Rubel and Colleen Taylor Sen; food historians and academics including Ursula Heinzelmann, Sharon Hudgins, Bruce Kraig, Valery Mars, Charles Perry and Susan Weingarten. The subjects range extremely widely from the food of medieval English and Spanish jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.

Oxford Symposium on Food and Cookery 1991

Oxford Symposium on Food and Cookery 1991 Book
Author : Harlan Walker
Publisher : Oxford Symposium
Release : 1991
ISBN : 0907325475
Language : En, Es, Fr & De

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Book Description :

Download Oxford Symposium on Food and Cookery 1991 book written by Harlan Walker, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food and Cooking in Victorian England

Food and Cooking in Victorian England Book
Author : Andrea Broomfield
Publisher : Greenwood Publishing Group
Release : 2007
ISBN : 9780275987084
Language : En, Es, Fr & De

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Book Description :

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.

Food on the Move

Food on the Move Book
Author : Harlan Walker
Publisher : Oxford Symposium
Release : 1997
ISBN : 0907325793
Language : En, Es, Fr & De

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Book Description :

The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.

The Fat of the Land

The Fat of the Land Book
Author : Harlan Walker
Publisher : Oxford Symposium
Release : 2003
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Proceedings of the Oxford Symposium on Food and Cooking for the year 2002. The subject is The Fat of the Land.

Oxford Symposium on Food Cookery 1986

Oxford Symposium on Food   Cookery  1986 Book
Author : Tom Jaine
Publisher : Oxford Symposium
Release : 1987-01-01
ISBN : 090732536X
Language : En, Es, Fr & De

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Book Description :

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

Eggs in Cookery

Eggs in Cookery Book
Author : Richard Hosking
Publisher : Oxford Symposium
Release : 2007
ISBN : 1903018544
Language : En, Es, Fr & De

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Book Description :

The 25th Oxford Symposium on Food & Cookery was on the subject of Eggs in Cooking. One hundred and forty delegates came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan.

The Kitchen as Laboratory

The Kitchen as Laboratory Book
Author : César Vega,Job Ubbink,Erik van der Linden
Publisher : Columbia University Press
Release : 2012-01-31
ISBN : 023152692X
Language : En, Es, Fr & De

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Book Description :

“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

Food Material Culture

Food   Material Culture Book
Author : Mark McWilliams
Publisher : Oxford Symposium
Release : 2014-07-01
ISBN : 1909248401
Language : En, Es, Fr & De

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Book Description :

Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.

Wild Food

Wild Food Book
Author : Richard Hosking
Publisher : Oxford Symposium
Release : 2006
ISBN : 1903018439
Language : En, Es, Fr & De

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Book Description :

The 2004 Symposium on Wild Food: Hunters and Gatherers received a large number of excellent papers.

Food and the Memory

Food and the Memory Book
Author : Harlan Walker
Publisher : Oxford Symposium
Release : 2001
ISBN : 1903018161
Language : En, Es, Fr & De

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Book Description :

This is the eighteenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.

Oxford Symposium on Food Cookery 1989

Oxford Symposium on Food   Cookery  1989 Book
Author : Harlan Walker
Publisher : Oxford Symposium
Release : 1990-01-01
ISBN : 0907325440
Language : En, Es, Fr & De

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Book Description :

A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.

Vegetables

Vegetables Book
Author : Susan R. Friedland
Publisher : Oxford Symposium
Release : 2009
ISBN : 1903018668
Language : En, Es, Fr & De

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Book Description :

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

Food Preparation and Cooking

Food Preparation and Cooking Book
Author : Anonim
Publisher : Nelson Thornes
Release : 1996
ISBN : 9780748725663
Language : En, Es, Fr & De

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Book Description :

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

Dictionary of Food

Dictionary of Food Book
Author : Charles Sinclair
Publisher : A&C Black
Release : 2009-01-01
ISBN : 1408102188
Language : En, Es, Fr & De

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Book Description :

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

Milk Beyond the Dairy

Milk   Beyond the Dairy Book
Author : Harlan Walker
Publisher : Oxford Symposium
Release : 2000
ISBN : 1903018064
Language : En, Es, Fr & De

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Book Description :

The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise to a very wide range of essays and studies. including: The hierarchy of milk in the Renaissance and Marsilio Ficino on the rewards of old age.

Cured Smoked and Fermented

Cured  Smoked  and Fermented Book
Author : Helen Saberi
Publisher : Oxford Symposium
Release : 2011
ISBN : 1903018854
Language : En, Es, Fr & De

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Book Description :

Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.