On food and cooking : the science and lore of the kitchen / Harold McGee.

By: Material type: TextTextPublication details: New York : Scribner, 2004.Edition: Completely rev. and updated, 1st Scribner rev. edDescription: x, 884 p. : ill. ; 24 cmISBN:
  • 0684800012 : HRD
Subject(s): DDC classification:
  • 641.5 22
LOC classification:
  • TX651 .M27 2004
Contents:
Introduction: Cooking and science, 1984 and 2004 -- Milk and dairy products -- Eggs -- Meat -- Fish and shellfish -- Edible plants: Introduction to fruits and vegetables, herbs and spices -- Survey of common vegetables -- Survey of common fruits -- flavorings from plants: herbs and spices, tea and coffee -- Seeds: grains, legumes, and nuts -- Cereal doughs and batters: Bread, cakes, pastry, pasta -- Sauces -- Sugars, chocolate, and confectionery -- Wine, beer, and distilled spirits -- Cooking methods and utensil materials -- four basic food molecules -- Appendix: Chemistry primer -- Selected references -- Index.
Summary: Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking.
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Books Books Odessa College Stacks 641.5 M145OR (Browse shelf(Opens below)) 1 Checked out 01/22/2018 00:00 51994001487018
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Donated in memory of Mrs. Etta Griffin by Mrs. Jean McColloch.

Includes bibliographical references (p. 819-833) and index.

Introduction: Cooking and science, 1984 and 2004 -- Milk and dairy products -- Eggs -- Meat -- Fish and shellfish -- Edible plants: Introduction to fruits and vegetables, herbs and spices -- Survey of common vegetables -- Survey of common fruits -- flavorings from plants: herbs and spices, tea and coffee -- Seeds: grains, legumes, and nuts -- Cereal doughs and batters: Bread, cakes, pastry, pasta -- Sauces -- Sugars, chocolate, and confectionery -- Wine, beer, and distilled spirits -- Cooking methods and utensil materials -- four basic food molecules -- Appendix: Chemistry primer -- Selected references -- Index.

Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking.

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