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ApproximatelyC $9.90

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Located in: Laurel, Maryland, United States

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hirev_motorsports (11438)
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eBay item number:235515362473

Last updated on Apr 11, 2024 11:19:44 EDTView all revisionsView all revisions

Item specifics

Condition: Good: A book that has been read but is in good condition. Very minimal damage to the cover including ... Good: A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab

Release Year: 1984

ISBN: 9780684181325

Book Title: On Food and Cooking : the Science and Lore of the Kitchen

Item Length: 9.2in

Publisher: Scribner

Publication Year: 1984

Format: Hardcover

Language: English

Item Height: 1.8in

Author: Harold Mcgee

Genre: Cooking

Topic: Reference, General, Methods / General

Item Width: 6.3in

Item Weight: 34.5 Oz

Number of Pages: 684 Pages

About this product

Product Identifiers

Publisher

Scribner

ISBN-10

0684181320

ISBN-13

9780684181325

eBay Product ID (ePID)

12361

Product Key Features

Book Title

On Food and Cooking : the Science and Lore of the Kitchen

Author

Harold Mcgee

Format

Hardcover

Language

English

Topic

Reference, General, Methods / General

Publication Year

1984

Genre

Cooking

Number of Pages

684 Pages

Dimensions

Item Length

9.2in

Item Height

1.8in

Item Width

6.3in

Item Weight

34.5 Oz

Additional Product Features

Table of Content

Contents Acknowledgments Introduction: Cooking and Science PART 1: FOODS Chapter 1: Milk and Dairy Products The Nature of Milk Unfermented Dairy Products Fermented Dairy Products Cheese Chapter 2: Eggs The Chicken and the Egg The Composition of Eggs Egg Cookery Egg Foams Chapter 3: Meat Meat in the Human Diet The Structure and Qualities of Meat Slaughter, Aging, and Storage Meat Cookery Chapter 4: Fruits and Vegetables, Herbs and Spices Plants as Food The Nature of Plants The Composition and Qualities of Plants Spoilage and Storage Cooking Fruits and Vegetables Notes on Individual Fruits, Vegetables, Herbs and Spices Fruits Vegetables Herbs and Spices Tea and Coffee Chapter 5: Grains, Legumes, and Nuts Seeds as Food The Grains Legumes Nuts Chapter 6: Bread, Doughs, and Batters The Origins and History of Bread Flour The Ingredients in Doughs and Batters Bread Other Dough Products Batters Chapter 7: Sauces The Development of Sauces Starch-Thickened Sauces Emulsified Sauces Chapter 8: Sugars, Chocolate, and Confectionery The Appeal of Sweetness Honey Maple Syrup Sugar Corn Syrup and Fructose Chocolate Confectionery Sugar and Tooth Decay Chapter 9: Wine, Beer, and Distilled Liquors The History of Alcohol The Nature of Fermentation Wine Appreciating Wine Beer Distilled Liquors Drunkenness and Hangovers Chapter 10: Food Additives Additives in "The Good Old Days" The Rise of Chemical Additives The Trouble with Additives Informed Choice PART 2: FOOD AND THE BODY Chapter 11: Nutrition: American Fads, Intricate Facts Nutritional Fads in the United States The Elements of Nutrition Chapter 12: Digestion and Sensation The Nature of Digestion Hunger and Thirst Taste and Smell PART 3: THE PRINCIPLES OF COOKING: A SUMMARY Chapter 13: The Four Basic Food Molecules Water Carbohydrates Proteins Fats and Oils Chapter 14: Cooking Methods and Utensil Materials Browning Reactions and Flavor Cooking Methods Utensil Materials Appendix: A Chemistry Primer: Atoms, Molecules, Energy Atoms and Molecules Energy The Phases of Matter Bibliography Index

1984

Target Audience

Trade

Dewey Decimal

641.5

Dewey Edition

Illustrated

Yes

Item description from the seller

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eBay item number:235515362473

Last updated on Apr 11, 2024 11:19:44 EDTView all revisionsView all revisions

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by aleywd1
Mar 10, 2008
Somewhere between Science and Art
Hal has managed to describe the essence of food preparation in a factual presence that extends the understanding of why food cooks into the facts that support the art of cooking. It's a great reference for those cooks who use the recipe as a foundation to build and expand beyond modern cardboard box meals. He found the way to open the black box of food and follows the progression that makes for a satisfying read.Hal has managed to describe the essence of food preparation in a factual presence that extends the understanding of why food cooks into the facts that support the art of cooking. It's a great reference for those cooks who use the recipe as a foundation to build and expand beyond modern cardboard box meals. He found the way to open the black box of food and follows the progression that makes for a satisfying read.
by texasnana_attic
Oct 30, 2018
You will know alot more than you did before about food.
For the individual who likes to research it is a great book. Very interesting.
Verified purchase: YesCondition: Pre-OwnedSold by: stinkbug128
by lindsey6035
May 11, 2020
great book
great book covering all aspects of cooking
Verified purchase: YesCondition: Pre-OwnedSold by: alibrisbooks
by rogerkalbrunner70
Dec 22, 2022
Very informative resented in a readable format.
Very comprehensive and through.
Verified purchase: YesCondition: Pre-OwnedSold by: zbkinternational
by yy_8y5w1Rta@Deleted
Jun 08, 2006
On Food And Cooking by Harold J. McGee, Harold McGee (1
For anyone interested in cooking and the science of cooking, this is a wonderful reference book. It contains scientific explanations for the cook that wonders the why in cooking. Can be overwhelming for those not interested in knowing in-depth the science involved in cooking.

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