TY  - BOOK
AU  - McGee,Harold
TI  - On food and cooking: the science and lore of the kitchen 
SN  - 0684800012 : HRD
AV  - TX651 .M27 2004
U1  - 641.5 22
PY  - 2004///
CY  - New York
PB  - Scribner
KW  - Cooking
KW  - Food
N1  - 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
N2  - 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
ER  -