On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平裝] [NA--NA]

On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平裝] [NA--NA] 下載 mobi epub pdf 電子書 2025


簡體網頁||繁體網頁
Harold McGee(哈羅德·麥基) 著

下載链接在页面底部


下載連結1
下載連結2
下載連結3
    

想要找書就要到 新城書站
立刻按 ctrl+D收藏本頁
你會得到大驚喜!!

發表於2025-03-23


圖書介紹


齣版社: Simon & Schuster US
ISBN:9780684800011
商品編碼:19028828
包裝:平裝
齣版時間:2004-11-15
用紙:膠版紙
頁數:896
正文語種:英文
商品尺寸:23.62x18.54x4.57cm;1.36kg


類似圖書 點擊查看全場最低價

相關圖書





圖書描述

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 格式

On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平裝] [NA--NA] mobi 下載 pdf 下載 pub 下載 txt 電子書 下載 2025

On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平裝] [NA--NA] 下載 mobi pdf epub txt 電子書 格式 2025

On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平裝] [NA--NA] 下載 mobi epub pdf 電子書
想要找書就要到 新城書站
立刻按 ctrl+D收藏本頁
你會得到大驚喜!!

用戶評價

評分

還沒看,不過質量不錯,送貨也快,送貨員態度也還行,基本滿意。

評分

研究瞭食物化學反應的背後,每個cooker必備之書

評分

烹飪學的經典書籍啊,價格便宜到讓hk的朋友羨慕···

評分

很好很不錯

評分

哈羅德麥基的神書,真的很贊!

評分

烹飪學的經典書籍啊,價格便宜到讓hk的朋友羨慕···

評分

研究瞭食物化學反應的背後,每個cooker必備之書

評分

送人,不錯的東西,值得看看。

評分

幫朋友買的,說是很不錯

類似圖書 點擊查看全場最低價

On Food and Cooking: The Science and Lore Of The Kitchen 英文原版 [平裝] [NA--NA] mobi epub pdf txt 電子書 格式下載 2025


分享鏈接




相關圖書


本站所有內容均為互聯網搜索引擎提供的公開搜索信息,本站不存儲任何數據與內容,任何內容與數據均與本站無關,如有需要請聯繫相關搜索引擎包括但不限於百度google,bing,sogou

友情鏈接

© 2025 book.cndgn.com All Rights Reserved. 新城書站 版权所有