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On food and cooking: the science and lore of the kitchen

Book Cover
Average Rating
Publisher:
Scribner,
Pub. Date:
c2004.
Edition:
Completely rev. and updated
Language:
English
Description
A kitchen classic for nearly 35 years. 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. 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. 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the 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.
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ISBN:
9780684800011
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Grouping Information

Grouped Work ID 1dace21f-e697-0973-a3bf-2182a7179d9f
Grouping Title on food and cooking the science and lore of the kitchen
Grouping Author mcgee harold
Grouping Category book
Last Grouping Update 2018-12-05 04:37:01AM
Last Indexed 2018-12-09 04:51:31AM

Solr Details

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author McGee, Harold.
author_display McGee, Harold
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itype_aacpl Adult Nonfiction
last_indexed 2018-12-09T09:51:31.037Z
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literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_aacpl 641.5 M
owning_library_aacpl Anne Arundel County Public Library
owning_location_aacpl Deale Library
primary_isbn 9780684800011
publishDate 2004
record_details ils:a337909|Book|Books|Completely rev. and updated|English|Scribner,|c2004.|p. cm.
recordtype grouped_work
scoping_details_aacpl
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:a337909 31997064703309 Checked Out On Hold false false true false false true
subject_facet Cooking, Food
title_display On food and cooking : the science and lore of the kitchen
title_full On food and cooking : the science and lore of the kitchen / Harold McGee
title_short On food and cooking :
title_sub the science and lore of the kitchen
topic_facet Cooking, Food