On Food and Cooking: The Science and Lore of the Kitchen is a book by Harold McGee. This channel was generated automatically by YouTube's video discovery sys. On Food and Cooking Book Summary: 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. On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture.
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Author | Harold McGee |
---|---|
Country | United States |
Language | English |
Genre | |
Publisher | Scribner U.S. Hodder & Stoughton UK |
Publication date | November 1984 November 2004 (second edition) |
Media type | Print (hardcover) |
Pages | 704 first edition 896 second edition |
ISBN | 978-0-684-80001-1 (U.S.) 9780340831496 (UK) |
Nov 10, 2016 Harold McGee's On Food and Cooking is a kitchen exemplary. Hailed by Time magazine as 'a minor artful culmination' when it initially showed up in 1984, On Food and Cooking is the book of scriptures to which sustenance darlings and expert culinary specialists overall turn for a comprehension of where our nourishments originate from, what precisely they're made of, and how cooking changes.
On Food And Cooking Harold Mcgee Free Download Video
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition.[1][2] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture.
Nov 23, 2004 For its twentieth anniversary, Harold McGee 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. Oct 20, 2019 On Food and Cooking by Harold McGee PDF Book Free. On Food and Cooking is the Cooking, Food and Kitchen Science book which shares the science behind cooking and how to bring more taste to food. Description of On Food and Cooking by Harold McGee PDF. On Food and Cooking is the cooking, food and kitchen science guide which shares the different.
The book provides a reference to the scientific understanding and preparation of food. It has been described by Alton Brown as 'the Rosetta stone of the culinary world',[3]Daniel Boulud has called the book a 'must for every cook who possesses an inquiring mind',[4] while Heston Blumenthal has stated it is 'the book that has had the greatest single impact on my cooking'.[5]
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The work is separated into sections that focus on the ingredients, providing the structure for the author to speculate on the history of foodstuffs and cookery, and the molecular characteristics of food flavors,[6] while the text is illustrated by charts, graphs, pictures, and sidebar boxes with quotes from sources such as Brillat-Savarin and Plutarch.[7] The book advises on how to cook many things (e.g., for pasta use abundant water, avoid hard water, add salt and a little oil to water, use slightly acidic water, with reasons and the science behind everything[8](p576)) and includes a few historical recipes (e.g., Fish or Meat Jelly, by Taillevent in 1375,[8](p584)), but no modern recipes as such.[9]
References[edit]
- ^Waxman, Nach, Slate.com (December 12, 2007). The Joy of Cookbooks
- ^Davis, Mandy, Publishers Weekly (November 22, 2004). PW Talks with Harold McGee
- ^Brown, Alton, TIME Magazine (April 30, 2009). 'The 2008 TIME 100'. Time.
- ^Saekel, Karola, San Francisco Chronicle (December 1, 2004). Good reads for the cooks on your list
- ^Hirst, Christopher, The Independent. (November 13, 2004) Snail porridge? It's a matter of taste
- ^Jaine, Tom, The Guardian (December 11, 2004). Taste sensation
- ^Stafford, Matthew, SF Weekly (November 24, 2004). On Food and Cooking: The Science and Lore of the Kitchen
- ^ abMcGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York, New York: Scribner. ISBN978-0-684-80001-1. LCCN2004058999. OCLC56590708.
- ^Hirst, Christopher, The Independent. (December 3, 2004) The best of 2004: food books reviewed
External links[edit]
- On Food and Cooking on McGee's site 'Curious Cook'
Retrieved from 'https://en.wikipedia.org/w/index.php?title=On_Food_and_Cooking&oldid=950946663'
Subjects
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.
Publication Details
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- Kindle Book
- OverDrive Read
- Adobe EPUB eBook 22.9 MB
On Food And Cooking Harold Mcgee Free Download Youtube
Harold Mcgee (Author)
On Food And Cooking Harold Mcgee Free Download 2017
Harold McGee is a world-renowned authority on the science of food 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 r...