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Read online On Food and Cooking: The Science and Lore of the Kitchen.pdf PDF, EPUB, MOBI, TXT, DOC On Food and Cooking: The Science and Lore of the Kitchen Harold McGee s i On Food and Cooking i is a kitchen classic Hailed by i Time i magazine as a minor masterpiece when it first appeared in i On Food and Cooking i 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 i On Food and Cooking i He has rewritten the text almost completely expanded it by two thirds and commissioned more than new illustrations As compulsively readable and engaging as ever the new i On Food and Cooking i provides countless eye opening insights into food its preparation and its enjoyment .

i On Food and Cooking i 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 i On Food and Cooking i 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 i On Food and Cooking i 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 by Harold McGee

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