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 deliciou...
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.
The meat of wild animals was by far the most concentrated natural source of protein and iron in the diet of our earliest human ancestors, and along with oily nuts, the most concentrated source of energy.
the rise of agriculture brought about a general decline in human stature, bone strength, and dental health.
a diet high in meat is associated with a higher risk of developing heart disease and cancer. In our postindustrial life of physical inactivity and essentially unlimited ability to indulge our taste for meat, meat’s otherwise valuable endowment of energy contributes to obesity, which increases the risk of various diseases. The saturated fats typical of meats raise blood cholesterol levels and can contribute to heart disease. And to the extent that meat displaces from our diet the ve... (查看原文)
freshtime
北京美术摄影出版社2013版
圈圈羊
大家出版社2009版
h ，
北京美术摄影出版社2013版
bbee
北京美术摄影出版社2013版
0 有用 艾格拉底 2016-08-24 14:32:17
作者很聪明的了解了厨师需要知道的每一个角度。
0 有用 茶灯 2017-02-17 22:27:34
#pdf# 边看边操作更实用啊
0 有用 SansSouci 2025-02-19 06:21:49 智利
差不多十年前阴差阳错淘到这本书，只因为看了某部日漫想了解下分子料理来装逼。后来发现我不是装逼的料，只能把它搁书架吃灰了。突然有一天来了个识货的，想让我转手这书。说他找这书已经找好久，好幸苦，网上都没买到blabla。我一听，这还得了，这么牛逼的一本书我还是自己留着吧！时隔多年再次翻开这本大部头，感觉跟之前完全不同了，的确是本好书，幸好当时没卖掉。有些东西，就是买给以后的，总有一天会发现它的价值。
0 有用 自制的酸奶好 2021-05-29 20:28:31
娓娓道来，清楚明白，全面通透，深入浅出！
1 有用 澄雀 2016-06-23 13:06:47
800多页大开本啊。。啥时候能读完啊。。