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It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture.. Para navegar fuera de este carrusel, usa tu tecla de acceso rápido de encabezados para navegar hacia el encabezado siguiente o anterior.Esta función de compra continuará cargando productos cuando se presione la tecla Enter. Vuelva a intentarloLo sentimos, no hemos podido registrar tu voto. This book is for anyone who really loves cooking and eating This is not a cookbook, but it IS a remarkably accessible guide to the history of cooking, the chemistry of cooking and the literature and lore of food. On Food And Cooking: The Science and Lore of the Kitchen [McGee, Harold] on Amazon.com. Please try againSorry, we failed to record your vote. Oh, my goodness this the treatise of cooking.
Have had a quick look through this book, but it was bought as a present. This shopping feature will continue to load items when the Enter key is pressed. If you cook for a living and are kind of a nerd check it out. To get the free app, enter your mobile phone number.
I recommend the updated hardcover edition if you can afford it. Excelente libro, me llegó a tiempo, venía en buenas condiciones, el único problema es que venía un poquito doblado de una orilla y no traía una protección... Pero vale la pena :) On Food and Cooking: On Food and Cooking Please try againSorry, we failed to record your vote. Why does flour thicken a sauce? Please try againSorry, we failed to record your vote. On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading.This shopping feature will continue to load items when the Enter key is pressed.
For kitchen science nerds and food lovers who wonder why did it do that very interesting about cheese, i've not read it all so far but many interesting information like the different type of bacterias and names for cheese making, and processes. Estos productos los envían y venden distintos vendedores.On Food and Cooking: The Science and Lore of the KitchenVendido por Amazon Estados Unidos y enviado desde un centro de logística de Amazon.Esta función de compra continuará cargando productos cuando se presione la tecla Enter.
On Food and Cooking: The Science and Lore of the Kitchen
Please try againSorry, we failed to record your vote. This is not a cookbook. I recommend the updated hardcover edition if you can afford it. Amazon calculates a product’s star ratings based on a machine learned model instead of a raw data average. Be prepared to work hard for the knowledge, however.
Ask any pro chef and they'll tell you that this is a part of their library. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. It's a treatise for those who want to understand food down to the molecular level.