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On Food and Cooking

On Food and Cooking
  • Author : Harold McGee
  • Publisher :Unknown
  • Release Date :2007-03-20
  • Total pages :896
  • ISBN : 1416556370
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Summary : 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.

On Food and Cooking

On Food and Cooking
  • Author : Harold McGee
  • Publisher :Unknown
  • Release Date :1996
  • Total pages :684
  • ISBN : OCLC:604718613
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Summary :

McGee on Food & Cooking

McGee on Food & Cooking
  • Author : Harold McGee
  • Publisher :Unknown
  • Release Date :2004
  • Total pages :884
  • ISBN : 0340831499
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Summary : A blend of chemistry, history and anecdote that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.

Keys to Good Cooking

Keys to Good Cooking
  • Author : Harold McGee
  • Publisher :Unknown
  • Release Date :2013-02-19
  • Total pages :576
  • ISBN : 9780449015995
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Summary : A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.

On Food and Cooking

On Food and Cooking
  • Author : Harold McGee
  • Publisher :Unknown
  • Release Date :1986
  • Total pages :684
  • ISBN : 004306003X
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Summary :

Food and Cooking Skills Education

Food and Cooking Skills Education
  • Author : Anita Tull
  • Publisher :Unknown
  • Release Date :2018-01-29
  • Total pages :194
  • ISBN : 9781315313870
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Summary : Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society.

The Curious Cook

The Curious Cook
  • Author : Harold McGee
  • Publisher :Unknown
  • Release Date :1990
  • Total pages :339
  • ISBN : 0865474524
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Summary : Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

Food and Language

Food and Language
  • Author : Richard Hosking
  • Publisher :Unknown
  • Release Date :2010
  • Total pages :390
  • ISBN : 9781903018798
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Summary : Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.

Ratio

Ratio
  • Author : Michael Ruhlman
  • Publisher :Unknown
  • Release Date :2009-04-07
  • Total pages :272
  • ISBN : 9781416566120
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Summary : Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

The Science of Cooking

The Science of Cooking
  • Author : Stuart Farrimond
  • Publisher :Unknown
  • Release Date :2017-09-19
  • Total pages :256
  • ISBN : 9781465470799
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Summary : Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

The Science of Cooking

The Science of Cooking
  • Author : Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert
  • Publisher :Unknown
  • Release Date :2016-04-29
  • Total pages :544
  • ISBN : 9781119210320
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Summary : Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat
  • Author : Samin Nosrat
  • Publisher :Unknown
  • Release Date :2017-04-25
  • Total pages :469
  • ISBN : 9781476753836
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Summary : Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
  • Author : Michael Brenner,Pia Sörensen,David Weitz
  • Publisher :Unknown
  • Release Date :2020-10-20
  • Total pages :320
  • ISBN : 9780393634938
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Summary : Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Dictionary of Food

Dictionary of Food
  • Author : Charles Sinclair
  • Publisher :Unknown
  • Release Date :2009-01-01
  • Total pages :640
  • ISBN : 9781408102183
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Summary : The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine

BakeWise

BakeWise
  • Author : Shirley O. Corriher
  • Publisher :Unknown
  • Release Date :2008-10-28
  • Total pages :544
  • ISBN : 9781416560838
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Summary : For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.

Culinary Reactions

Culinary Reactions
  • Author : Simon Quellen Field
  • Publisher :Unknown
  • Release Date :2011-11-01
  • Total pages :288
  • ISBN : 9781569769607
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Summary : When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for &“clarified&” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator

The Art of Cooking

The Art of Cooking
  • Author : Maestro Martino of Como
  • Publisher :Unknown
  • Release Date :2005-01-03
  • Total pages :216
  • ISBN : 0520928318
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Summary : Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

Starting from Scratch

Starting from Scratch
  • Author : Sarah Elton
  • Publisher :Unknown
  • Release Date :2014
  • Total pages :96
  • ISBN : 1926973968
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Summary : Introduces the basics of cooking and food, teaching young chefs to make sense of recipes, measure and substitute ingredients, and stock a pantry, illustrating that food is more than just a prepackaged meal.

Wine Food

Wine Food
  • Author : Dana Frank,Andrea Slonecker
  • Publisher :Unknown
  • Release Date :2018-09-11
  • Total pages :256
  • ISBN : 9780399579608
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Summary : The wine lover's and food lover's playbook, with 75 wine styles and 250 producers to try with 75 recipes that go with them perfectly. "Wine food" is the new way to talk about wine pairing, coined by the evolving breed of wine drinker and cook who wants to discover a wider range of wines and match them to the rustic, casual, global food they love to eat. In Wine Food, natural wine bar and winery owner Dana Frank partners with author and stylist Andrea Slonecker to deliver 75 recipes for brunches, salads, vegetable dishes, picnics, weeknight dinners, and feasts with friends, all inspired by delicious, affordable wines that go with them beautifully. Each recipe opens with a succinct overview of the wine style that inspired it, describing the grapes and naming the countries the wine comes from, followed by a brief explanation of how it complements the flavors and textures in the recipe. Recommendations for three to eight producers for every wine style highlighted will help cooks find a wide range of bottles in corner wine shops, grocers, and online. Frank and Slonecker also include a wine flavors cheat sheet, a label lexicon lesson, a short course on wine tasting like a pro, and illustrated features on matching wine with types of favorite foods (typical take-out, beloved pasta dishes, and popular sweets). With more than 75 atmospheric and recipe photos and 20 watercolor illustrations, Wine Food makes wine education experiential, fun, and especially delicious for wine drinkers of all knowledge levels.

Cooking for Geeks

Cooking for Geeks
  • Author : Jeff Potter
  • Publisher :Unknown
  • Release Date :2015-09-28
  • Total pages :488
  • ISBN : 9781491928141
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Summary : Cooking for Geeks is more than just a cookbook. Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you "overclock" an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes--from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).

Nose Dive

Nose Dive
  • Author : Harold McGee
  • Publisher :Unknown
  • Release Date :2020-10-20
  • Total pages :544
  • ISBN : 9780147529756
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Summary : The ultimate guide to the smells of the universe--the ambrosial to the pungent, and everything in between--from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking. From Harold McGee, James Beard award-winning author and the leading expert on the science of food and cooking, comes the extensive and wide-ranging exploration of the awe-inspiring world of smell. In Untitled on Smell, McGee takes us on a sensory-filled adventure, from the sulfurous aroma of the nascent earth over four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement, bonfires, and cut grass) and extraordinary (fresh bread, wine, and chocolate), the delightful (roses, incense, and vanilla) and the unpleasant (skunks, spoiled meat, and rotten eggs). We'll smell each other. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in--the molecules that trigger our perceptions, that prompt the citrusy smell of celery root and beer and the medicinal smell of daffodils and sea urchins. And like everything in the physical world, molecules have history. Many of the molecules that we smell every day existed long before any creature was around to smell them--before there was even on a planet for those creatures to live on. Beginning with the origins of those molecules, which is the very origin of the universe and earth itself, McGee moves outward through time and space, through the smells of the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is the story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Untitled on Smell distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of sensory biology and flavor chemistry, and interwoven with personal insights, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.