Bibliograph

McGee on food & cooking, an encyclopedia of kitchen science, history and culture, Harold McGee ; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee

Type

Label

McGee on food & cooking, an encyclopedia of kitchen science, history and culture, Harold McGee ; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

McGee on food & cooking

Nature of contents

bibliography

Responsibility statement

Harold McGee ; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee

Sub title

an encyclopedia of kitchen science, history and culture

Table Of Contents

Introduction: Cooking and science, 1984 and 2004 -- Milk and dairy products -- Eggs -- Meat -- Fish and shellfish -- Edible plants: Introduction to fruits and vegetables, herbs and spices -- Survey of common vegetables -- Survey of common fruits -- flavorings from plants: herbs and spices, tea and coffee -- Seeds: grains, legumes, and nuts -- Cereal doughs and batters: Bread, cakes, pastry, pasta -- Sauces -- Sugars, chocolate, and confectionery -- Wine, beer, and distilled spirits -- Cooking methods and utensil materials -- four basic food molecules -- Appendix: Chemistry primer -- Selected references -- Index

resource.variantTitle

McGee on food and cookingFood & cooking

Classification