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內容簡介

Winner of the 2011 James Beard Foundation Award for Cookbook Hall of Fame
Winner of the 2005 James Beard Foundation Award for Reference

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.

作者簡介

Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He lives near San Francisco.

內頁插圖

精彩書評

"In this long-awaited revision of his classic On Food and Cooking (1984), McGee has incorporated current information and covers a greater range of ingredients and how they can be prepared to develop their diverse flavors. To McGee, learning about the chemistry of foods encourages cooks to rely less on recipes and more on their own understanding of what happens to food in the skillet or the freezer. Ultimately, he believes, cooks become more confident and creative. Whether that is their goal or not, serious home cooks and professionals will repeatedly turn to this unique resource for technical details and in-depth information on everything from storing olive oils to the molecular composition of fruits. Beginning cooks who want just a smattering of food science can use Alton Brown's I'm Just Here for the Food: Food+Heat=Cooking for its basic techniques and recipes. This new edition will be in demand for years to come and should be purchased by larger public and academic libraries to give their cookery collections currency and depth."
--Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA

前言/序言

On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平裝] [NA--NA] 下載 mobi epub pdf txt 電子書

評分☆☆☆☆☆

霜入到槽內見馬匹並不多，自己那匹小黑子獨占一槽，所有的馬都離它遠遠，知道過去那小二之言不差，這驢兒果是狠得厲害，當時捏口輕吹瞭一聲，小黑子頓時驚覺，一扒四足跑近，依戀十分，葉硯霜撫摸瞭它一陣，找到瞭自己鞍子與它配好，輕輕牽齣，又把大門帶上，越牆入內關好，再越牆而齣，抖動絲繩，這小黑子四蹄如風，隻一瞬間己跑齣這六旗鎮，迴顧前塵，住事如煙，真個是人生如夢，茫茫深夜何所去從…

評分☆☆☆☆☆

民以食為天，關注下，雖然自己不是很愛做飯。

評分☆☆☆☆☆

這是一本對食品原料及在烹飪中産生各種變化的原因進行瞭詳細說明的理論書，非常實用。適閤西餐專業廚師閱讀的工具書。

評分☆☆☆☆☆

颱版的三本,原版的隻一本,絕對專業的廚藝書

評分☆☆☆☆☆

民以食為天，關注下，雖然自己不是很愛做飯。

評分☆☆☆☆☆

知道評論有京豆以後，我就復製瞭這段文字，評哪兒貼哪兒，很方便！一直喜歡在京東買東西，感覺京東還是挺好的，信任京東，希望越做越好！

評分☆☆☆☆☆

送貨也很快，我很滿意!開捲有益，讀書好處多，陶冶情操，修身養性，還會再來的哦。一本書有一個故事，一個故事敘述一段人生，一段人生摺射一個世界。“讀萬捲書，行萬裏路”說的正是這個道理。讀詩使人高雅，讀史使人明智。讀每一本書都會有不同的收獲。“懸梁刺股”、“螢窗映雪”，自古以來，勤奮讀書，提升自我是每一個人的畢生追求。讀書是一種最優雅的素質，能塑造人的精神，升華人的思想。

評分☆☆☆☆☆

天哪，這不是完全考驗俺的英文水平嗎

評分☆☆☆☆☆

哈羅德麥基的神書，真的很贊！

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