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

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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
9780684181325
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Grouping Information

Grouped Work ID1dace21f-e697-0973-a3bf-2182a7179d9f
Grouping Titleon food and cooking the science and lore of the kitchen
Grouping Authormcgee harold
Grouping Categorybook
Last Grouping Update2020-02-01 04:12:26AM
Last Indexed2020-07-11 04:34:51AM

Solr Details

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authorMcGee, Harold.
author_displayMcGee, Harold
available_at_santafeOliver La Farge Branch
Southside Branch
detailed_location_santafeLa Farge
Southside
display_descriptionHarold 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, and 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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literary_form_fullNon Fiction
local_callnumber_santafe641.5 McG
owning_library_santafeSanta Fe Public Library
owning_location_santafeOliver La Farge Branch
Southside Branch
primary_isbn9780684800011
publishDate1984
2004
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b12556713BookBooksCompletely rev. and updated.EnglishScribner, 2004.x, 884 p. : ill. ; 24 cm.
ils:.b10230336BookBooksEnglishScribner's, 1984.684 p. ; 24 cm.
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subject_facetCooking
Food
title_displayOn food and cooking : the science and lore of the kitchen
title_fullOn food and cooking : the science and lore of the kitchen / Harold McGee
title_shortOn food and cooking
title_subthe science and lore of the kitchen
topic_facetCooking
Food