On food and cooking : the science and lore of the kitchen /
Harold McGee.
- Completely rev. and updated, 1st Scribner rev. ed.
- New York : Scribner, 2004.
- x, 884 p. : ill. ; 24 cm.
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.
0684800012 : HRD $40.00
Simon & Schuster, Order Dept 100 Front st, Riverside, NJ, USA, 08075 SAN 200-2442