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

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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 格式

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☆☆☆☆☆

鐵蝶一麵用手整理一下秀發，含笑說道：“你又不是女孩子，這麼愛花！”　　江元臉上一紅，說道：“花兒又不是隻讓你們女孩子愛的！”　　江元這句話多少含有點稚意，因為他纔不過19歲，孩子氣尚未脫盡。　　鐵蝶又笑瞭起來，說道：“你的話倒怪有理的……不過我發現你最愛菊花，為什麼？”　　江元被她一問，一時也迴答不齣來，沉吟瞭一下，說道：“菊花很高雅，香味也很清遠，同時，我師父也喜歡菊花！”　　鐵蝶點點頭，因江元提到花蝶夢，鐵蝶怕引起他的感傷，便沒有接下去。　　他們沉默瞭一下，江元想到那張紙條，忖道：“是不是要問問她呢？”　　雖然江元猜測紙條是鐵蝶寫的，可是他卻又不敢如此斷定。　　如果是鐵蝶寫的，這樣問會不會太冒味瞭？　　如果不是她寫的，那麼不是泄露瞭一個秘密嗎？　　江元猶豫瞭半天，他始終沒有問齣口來。　　鐵蝶由小樹上摘瞭一片枯葉，在手中玩弄著，輕聲道：“你…

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☆☆☆☆☆

颱版的三本,原版的隻一本,絕對專業的廚藝書

評分☆☆☆☆☆

書內容不錯，很專業。隻是收到的這本封麵被刀劃瞭一條小口子，幸好裏麵是精裝封麵，不過封麵的一角居然也破瞭！貌似這本書經曆瞭不少摺騰！！

評分☆☆☆☆☆

相當給力的一本烹飪專業書！

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☆☆☆☆☆

非常好的一本書，內容很豐富。

評分☆☆☆☆☆

好書，就是看的真的很纍啊

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