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 deliciou...
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.
sure enough,days, cow's milk contains more than double the protein and minerals of mother's milk. Of the major nutrients,ruminant milk is seriously lacking only in iron and in vitamin C. Thanks to the rumen microbes,which convert the unsaturated fatty acids of grass and grain into saturated fatty acids,the milk fat of ruminant animals is the most highly saturated of our common foods. (查看原文)
Limited to Anglo-Saxon cuisines, with some occasional awareness of the French, the Arabic, and the South Asians; East Asian, indigenous cultures, Polynesian, and African food don't exist here. It's ul...Limited to Anglo-Saxon cuisines, with some occasional awareness of the French, the Arabic, and the South Asians; East Asian, indigenous cultures, Polynesian, and African food don't exist here. It's ultimately the best thing one person could do, and while lacking in width still the best work there is about food science as broad introduction.(展开)
freshtime
北京美术摄影出版社2013版
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大家出版社2009版
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北京美术摄影出版社2013版
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北京美术摄影出版社2013版
0 有用 艾格拉底 2016-08-24 14:32:17
作者很聪明的了解了厨师需要知道的每一个角度。
1 有用 洛普之木 2020-02-28 14:33:22
不仅是教材，确实是本好书
0 有用 8HPencil 2013-11-23 12:33:58
非常详尽，文字也优美，就是实在实在太长了
0 有用 hulihuli 2013-07-24 12:29:29
换中文版，记笔记，英文看了就忘
3 有用 leolo 2017-11-20 00:01:15
作者官网有免费的pdf下载，谷歌一下。这本书算是讲烹饪科学的圣经了，很经典。稍微有一点生化和物理基础的话，读起来就各种爽。
0 有用 注销 2022-03-15 12:53:53
Limited to Anglo-Saxon cuisines, with some occasional awareness of the French, the Arabic, and the South Asians; East Asian, indigenous cultures, Polynesian, and African food don't exist here. It's ul... Limited to Anglo-Saxon cuisines, with some occasional awareness of the French, the Arabic, and the South Asians; East Asian, indigenous cultures, Polynesian, and African food don't exist here. It's ultimately the best thing one person could do, and while lacking in width still the best work there is about food science as broad introduction. (展开)
0 有用 ...維 2022-01-04 07:57:54
值得没事翻翻温习的好东西
0 有用 自制的酸奶好 2021-05-29 20:28:31
娓娓道来，清楚明白，全面通透，深入浅出！
0 有用 別有用心美少女 2020-11-22 19:23:39
沒記錯當時是斷斷續續看了九個月
1 有用 洛普之木 2020-02-28 14:33:22
不仅是教材，确实是本好书