On Food And Cooking: The Science And Lore Of Th... REPACK
"Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee's On Food and Cooking is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward." -- Charlie Trotter, chef-owner of Charlie Trotter's
On Food and Cooking: The Science and Lore of th...
An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the pExplore this bookExploreBooks like On Food and CookingBook lists with this bookWhy do people like this book?TopicsFoodCookingGastronomyGenresComing soon!PreviewBookshop.orgAmazonShepherd is reader supported.We may earn an affiliate commissionwhen you buy through links on our website. This is how we fund the project for readers and authors.Please join our membership programto support our endeavor.Why read it?1 author pickedOn Food and Cooking as one of their favoritebooks. Why do they recommend it?
There are few cooks more equipped to write about food science than Sharma, who has a formal background in molecular genetics. As its name suggests, The Flavor Equation focuses on the science of flavor (rather than culinary technique), as Sharma guides readers through the technical components that make up flavor, as well as how our other senses affect our relationship with taste.
Truly great cooks work smart, not hard, and they share a deep knowledge of how and why ingredients, time, and temperature interact with one another. That knowledge helps you gain control, so you can develop the flavor and texture you want at every step of the cooking process. Having a scientific understanding of food also helps you think on your feet, so that you can correct mistakes that might otherwise feel impossible to fix (like over-whipped egg whites), and avoid future missteps. More important, science-focused cooking books like these will make you a more adept and adaptable cook and arm you with the confidence to take on any challenge in the kitchen.
Harold McGee did not use a Mac to write the first edition of his On food and cooking: the science and lore of the kitchen. It was 1984 and the term molecular gastronomy was yet to be introduced and it would be four years before the New York Times would write about sous vide. I bought my copy in 1992 and read it cover-to-cover. Every day cooking made into science.
Does one need science for cooking? Understanding the science of cooking gives the cook a frame to hang the lucky happenings in the kitchen. That cauliflower with potatoes tasted so good not because the muses smiled upon it, but because the mustard seeds were fried just a bit and did not turn bitter. Knowing the science helps make luck repeatable. And lucky we are to have the science and the lore of the kitchen spelled out by McGee.
Ever watch a cooking show and think, okay, how does that turn out perfect for them and in my kitchen, my smoke detector goes off and I have to order pizza? (Just me? Okay.) The Food Lab is the book that ponders the science behind technique. J. Kenji López-Alt has figured out all of our questions by looking at the relationship between heat, energy, and molecules that ends with beautiful, delicious food. And the fun thing is that Serious Eats has an entire page devoted to The Food Lab, so you have a perfect web companion to this book. 041b061a72