On food and cooking : the science and lore of the kitchen / Harold McGee, Illustracions by Patricia Dorfman, Justin Greene, Ann McGee
Tipo de material:
TextoIdioma: Inglés Detalles de publicación: New York : Scribner, c2004Edición: 1a ed. revDescripción: x, 884 p. : il. ; 25 cmISBN: - 9780684800011
- 0684800012
- TX 545 M1452
| Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | |
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Libros para consulta en sala
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX 545 M1452 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomia | 012750 |
Incluye: referencias bibliograficas p. (819-833) e índices
Acknowledgments -- Introduction: Cooking and Science, 1984 and 2004 -- c. 1. Milk and Dairy Products -- c.2. Eggs -- c.3. Meat -- c.4. Fish and Shellfish -- c.5. Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices -- c.6. A Survey of Common Vegetables -- c.7. A Survey of Common Fruits -- c.8. Flavorings from Plants: Herbs and Spices, Tea and Coffee -- c.9. Seeds: Grains, Legumes, and Nuts -- c.10. Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta -- c.11. Sauces -- c.12. Sugars, Chocolate, and Confectionery -- c.13. Wine, Beer, and Distilled Spirits -- c.14. Cooking Methods and Utensil Materials -- c.15. The Four Basic Food Molecules -- Appendix: A Chemistry Primer -- Selected References
"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."--P. Web DLC
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