On Food and Cooking

On Food and Cooking
Author : Harold McGee
Publisher : Simon and Schuster
Total Pages : 896
Release : 2007-03-20
ISBN 10 : 9781416556374
ISBN 13 : 1416556370
Language : EN, FR, DE, ES & NL

On Food and Cooking Book Description:

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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. For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the 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.

International Dictionary of Food and Cooking

International Dictionary of Food and Cooking
Author : Charles Gordon Sinclair
Publisher : Taylor & Francis
Total Pages : 594
Release : 1998
ISBN 10 : 1579580572
ISBN 13 : 9781579580575
Language : EN, FR, DE, ES & NL

International Dictionary of Food and Cooking Book Description:

Provides short definitions for professionals and novices alike of some 24,000 foreign words used in cooking in the English language, including ingredients, cooking processes, cooking implements and equipment, and details of service, as well as scientific, botanical, medical, technological, hygienic, and nutritional terms. Drinks, wines, and spirits are only included where they are used as flavorings in food. c. Book News Inc.

Food and Cooking on Early Television in Europe

Food and Cooking on Early Television in Europe
Author : Ana Tominc
Publisher : Routledge
Total Pages : 240
Release : 2022-02-15
ISBN 10 : 9781000542325
ISBN 13 : 1000542327
Language : EN, FR, DE, ES & NL

Food and Cooking on Early Television in Europe Book Description:

This collection critically examines the role of food programming on European early television and the impact this might have had on food habits and identities for the European audiences. It foregrounds various food programme genres, from travelog, cooking show and TV cooking competition, to more artistic forms. For the first time, it examines in one place eight European countries, from Portugal to Czechoslovakia and Britain to France and Yugoslavia, to explore ways in which television contributed to culinary change, demonstrating differences and similarities in which early food programme in Europe shaped and promoted progress, modernity, gender and national identities in both Eastern and Western Europe. Featuring a number of archival images that illustrate early food programme visually, this collection complements other research into postwar food history, adding a perspective of visual medium that is often neglected. As such, it should be interesting for food and media historians as well as those interested in European postwar history and culture.

On Food and Cooking

On Food and Cooking
Author : Harold McGee
Publisher : Scribner
Total Pages : 896
Release : 2004-11-23
ISBN 10 : 0684800012
ISBN 13 : 9780684800011
Language : EN, FR, DE, ES & NL

On Food and Cooking Book Description:

A kitchen classic for nearly 35 years. 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. For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the 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.

Food and Cooking Skills Education

Food and Cooking Skills Education
Author : Anita Tull
Publisher : Routledge
Total Pages : 194
Release : 2018-01-29
ISBN 10 : 9781315313870
ISBN 13 : 1315313871
Language : EN, FR, DE, ES & NL

Food and Cooking Skills Education Book Description:

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.

Food and Cooking in Victorian England

Food and Cooking in Victorian England
Author : Andrea Broomfield
Publisher : Greenwood Publishing Group
Total Pages : 201
Release : 2007
ISBN 10 : 0275987086
ISBN 13 : 9780275987084
Language : EN, FR, DE, ES & NL

Food and Cooking in Victorian England Book Description:

Provides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioeconomic status, detailing the evolution of breakfast and lunch, and tracing the snob appeal of foods with French names.

The Science of Cooking

The Science of Cooking
Author : Joseph J. Provost
Publisher : John Wiley & Sons
Total Pages : 544
Release : 2016-04-29
ISBN 10 : 9781119210320
ISBN 13 : 1119210321
Language : EN, FR, DE, ES & NL

The Science of Cooking Book Description:

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.

The Elements of Cooking

The Elements of Cooking
Author : Michael Ruhlman
Publisher : Simon and Schuster
Total Pages : 245
Release : 2007-11-06
ISBN 10 : 9780743299787
ISBN 13 : 0743299787
Language : EN, FR, DE, ES & NL

The Elements of Cooking Book Description:

A succinct resource to the basics of good cooking, presented in an A-to-Z format, contains eight brief essays on such topics as making stock, using the right tools, and understanding heat, in a culinary guide that features a single recipe for veal stock. 75,000 first printing.

A Treatise on Food and Dietetics

A Treatise on Food and Dietetics
Author : Frederick William Pavy
Publisher :
Total Pages : 613
Release : 1875
ISBN 10 : NYPL:33433010820987
ISBN 13 :
Language : EN, FR, DE, ES & NL

A Treatise on Food and Dietetics Book Description:

The Zuni Cafe Cookbook

The Zuni Cafe Cookbook
Author : Judy Rodgers
Publisher : W. W. Norton & Company
Total Pages : 547
Release : 2002-09-17
ISBN 10 : 9780393020434
ISBN 13 : 0393020436
Language : EN, FR, DE, ES & NL

The Zuni Cafe Cookbook Book Description:

Chef-owner Judy Rogers offers a collection of 250 diverse recipes along with explanations of each preparation step and ideas on roasting, pastry-making, braising, and the importance of tasting.