On Food And Cooking

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On Food and Cooking

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

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.

Keys to Good Cooking

Keys to Good Cooking
  • Author : Harold McGee
  • Publisher : Appetite by Random House
  • Release : 2013-02-19
  • ISBN : 0449015998
  • Language : En, Es, Fr & De

Book Description :

A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.

McGee on Food & Cooking

McGee on Food & Cooking
  • Author : Harold McGee
  • Publisher :
  • Release : 2004
  • ISBN : 9780340831496
  • Language : En, Es, Fr & De

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.

The Curious Cook

The Curious Cook
  • Author : Harold McGee
  • Publisher :
  • Release : 1990
  • ISBN : 9780865474529
  • Language : En, Es, Fr & De

Book Description :

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

International Dictionary of Food and Cooking

International Dictionary of Food and Cooking
  • Author : Charles Gordon Sinclair
  • Publisher : Taylor & Francis
  • Release : 1998
  • ISBN : 9781579580575
  • Language : En, Es, Fr & De

Book Description :

A comprehensive dictionary of over 24,000 entries covering all aspects of food and cooking and useful for any practicing chef, amateur enthusiast, gastronome, or student. Dictionary includes dishes and ingredients from over 35 different countries : covers ingredients, classical dishes, cooking processes and cooking implements.

Food and Cooking in Victorian England

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

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.

Dictionary of Food

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

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

Food and Language

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

Book Description :

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

Ainsley Harriott's Friends & Family Cookbook

Ainsley Harriott's Friends & Family Cookbook
  • Author : Ainsley Harriott
  • Publisher : Random House
  • Release : 2016-11-17
  • ISBN : 1448142059
  • Language : En, Es, Fr & De

Book Description :

Ainsley Harriott is a best-selling BBC author and has sold over a million copies of his books to date. As fans of his Meals in Minutes titles already know, Ainsley is the chef who really understands the sort of food most of us want to make at home. Now he's back with his Friends and Family Cookbook, the ultimate reference book to reflect the way we cook and eat today. The book covers everything from planning what to eat for the week ahead and shopping, to timing a Sunday lunch and organising a supper party. Ainsley's Friends and Family Cookbook also contains step-by-step sequences to make particular techniques even more straightforward, lots of alternatives for everyday recipes like pizza and pasta and plenty of low-fat dishes if you are watching what you eat. The book contains over 230 brand new delicious recipes all using readily available ingredients, and with each one illustrated to encourage you to have a go, it is an essential addition to any kitchen shelf.

The Making of a Chef

The Making of a Chef
  • Author : Michael Ruhlman
  • Publisher : Holt Paperbacks
  • Release : 2009-03-31
  • ISBN : 0805095748
  • Language : En, Es, Fr & De

Book Description :

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.