On Food and Cooking

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

On Food and Cooking Book Description:

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.

McGee on Food Cooking

McGee on Food   Cooking
Author : Harold McGee
Publisher :
Total Pages : 884
Release : 2004
ISBN 10 : 0340831499
ISBN 13 : 9780340831496
Language : EN, FR, DE, ES & NL

McGee on Food Cooking Book Description:

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 : Penguin
Total Pages : 553
Release : 2010
ISBN 10 : 1594202680
ISBN 13 : 9781594202681
Language : EN, FR, DE, ES & NL

Keys to Good Cooking Book Description:

A one-stop reference answers nearly every kitchen conundrum the home cook may have in a single volume, from equipment and cooking methods to how to handle nearly every ingredient. By the author of On Food and Cooking: The Science and Lore of Kitchen.

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 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.

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.

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 Food and Cooking of Peru

The Food and Cooking of Peru
Author : Flor Arcaya De Deliot
Publisher : Aquamarine
Total Pages : 128
Release : 2010-01-25
ISBN 10 : 1903141680
ISBN 13 : 9781903141687
Language : EN, FR, DE, ES & NL

The Food and Cooking of Peru Book Description:

Discover the rich and vibrant food and cooking of Peru, one of the most delicious, distinctive and ancient cuisines of the world Explore the fascinating origins of Peruvian food, from its roots in the Inca culture, through the rich inheritance of the Spanish conquistadors, and the later influences of African, Italian, French and Chinese immigrants An introduction to Peru's culinary traditions includes a guide to local ingredients from chilies, corn and potatoes to cassava, quinoa and fresh cheese A fantastic collection of over 65 authentic recipes including specialties from the rich coastal region, the Andean mountain range, the mysterious rainforest, and the bustling cities Illustrated with more than 400 stunning photographs, each recipe comes with step-by-step instruction and complete nutritional information Peruvian cuisine is considered to be one of the most diverse in the world. Thanks to its Inca origins and to Spanish, African, Sino-Cantonese, Japanese and finally Italian and French immigration, Peruvian cooking combines the flavors of four continents. With such a variety of traditional dishes, 28 different climates, and terrain that includes coasts, mountains, forest and jungle, Peruvian gastronomy is in constant evolution. Inca cuisine is still present in Peruvian cooking, mostly in the use of maize, potatoes, yucca and chillies - the much-loved Peruvian tamales date back to the Incas. This Andean inheritance was incorporated into the food traditions of the Spanish conquistadors in the 16th century, and by the waves of immigrants that have arrived in Peru ever since. Ceviche, one of Peru's most popular dishes, perfectly defines this fusion of Peruvian cooking: fresh fish from Peru's rich coastal fishing areas, mixed with Andean peppers, and onions from Spain, marinated in lemon juice from North Africa, and served Inca-style with potatoes and maize. Including well-known favorites, such as chicharrones (mouthwatering fried pork), empanadas (irresistible little pastries), and humitas and butifarras (tempting street-food snacks), this book also introduces dishes that have yet to travel further than the borders of Peru. These include satisfying and tasty soups that are meals in themselves; delicious corn, potato and bean side dishes; fish in tangy, spicy sauces; meat, richly flavored with chilies; and indulgent desserts that reflect the Peruvian love of sweet things. Peru's cuisine is a unique blend of the ancient with the modern; fueled by an abundance of natural ingredients; and inspired by different cooking traditions. With this book you can feast on food that combines the old world with the new, and explore the very best of one of an intriguing culinary inheritance.

Food Preparation and Cooking

Food Preparation and Cooking
Author : Ann Bulleid
Publisher : Nelson Thornes
Total Pages : 113
Release : 1996
ISBN 10 : 0748725679
ISBN 13 : 9780748725670
Language : EN, FR, DE, ES & NL

Food Preparation and Cooking Book Description:

This book provides students with the best teaching programme for NVQ Catering and Hospitality - food preparation and cooking. Building on the proven success of the previous edition, it details the core units involved

Food Preparation and Cooking Levels 1 2

Food Preparation and Cooking  Levels 1   2
Author : Roy Hayter
Publisher : Macmillan International Higher Education
Total Pages : 284
Release : 1992-11-11
ISBN 10 : 9781349131815
ISBN 13 : 1349131814
Language : EN, FR, DE, ES & NL

Food Preparation and Cooking Levels 1 2 Book Description: