There were the basic sciences, physics and chemistry and biology, delving deep into the nature of matter and life. Twenty years ago the worlds of science and cooking were neatly compartmentalized. It was a time when a book like this really needed an introduction! So was the idea of inviting cooks to explore the biological and chemical insides of foods. In 1984, canola oil and the computer mouse and compact discs were all novelties. This is the revised and expanded second edition of a book that I first published in 1984, twenty long years ago. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. Our evolving knowledge of the health benefits and risks of foods.The particular substances that give foods their flavors, and that give us pleasure.Tips for selecting the best ingredients and preparing them successfully.The great diversity of methods by which people in different places and times have prepared the same ingredients.
Traditional and modern methods of food production and their influences on food quality.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.Īmong the major themes addressed throughout the new edition are: 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. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations.
IBANEZ ARTIST AR 350 SUPER EDITION SCOOTERS PROFESSIONAL
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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.įor its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking.
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