ON FOOD AND COOKING - THE SCIENCE AND LORE OF THE KITCHEN

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the science and lore of the kitchen, cooking theory, teori memasak

Harold Mcgee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor perfect work of art" when it initially showed up in 1984, On Food and Cooking is the biblical canon to which sustenance darlings and expert culinary specialists overall turn for an understanding of where our nourishments originate from, what precisely they're made of, and how cooking converts them into something new and delightful.

Presently, for its twentieth commemoration, Harold Mcgee has arranged another, completely updated and overhauled release of On Food and Cooking. He has revamped the content just about totally, stretched it by two-thirds, and authorized more than 100 new outlines. As impulsively lucid and captivating as ever, the new On Food and Cooking gives incalculable educational bits of knowledge into sustenance, its planning, and its delight.

On Food and Cooking spearheaded the interpretation of specialized sustenance science into cook-accommodating kitchen science and helped conceive the innovative culinary development known as "atomic gastronomy." Though different books have now been composed about kitchen science, On Food and Cooking stays unmatched in the correctness, clarity, and careful quality of its clarifications, and the charming route in which it mixes science with the authentic advancement of nourishments and cooking strategies.

On Food and Cooking is an important and amazing abridgment of essential data about fixings, cooking strategies, and the joys of consuming. It will charm and interest any individual who has ever cooked, appreciated, or pondered about nourishment.

The reconsidered and redesigned twentieth celebration version of the fantastic On Food and Cooking, peculiarities ninety percent new material, which addresses the culinary mechanics, riddles, and patterns of the previous twenty years. Liberally spiced with recorded and artistic stories, this undisputed excellent of incredible gastronomic written work examines all the real nourishment classifications and has gotten secured as the work that consolidates culinary legend and logical clarifications in one definitive book. Line drawings and photos.


Harold Mcgee s On Makanan dan Memasak adalah klasik dapur. Dipuji oleh majalah Time sebagai "sebuah karya yang sempurna minor seni" ketika awalnya muncul pada tahun 1984, Pada Makanan dan Memasak adalah Alkitab kanon yang rezeki kesayangan dan ahli kuliner spesialis gilirannya keseluruhan untuk memahami di mana nourishments kami berasal dari, apa justru mereka terbuat dari, dan bagaimana memasak mengubahnya menjadi sesuatu yang baru dan menyenangkan.

Saat ini, untuk peringatan kedua puluh, Harold Mcgee telah mengatur lain, benar-benar diperbarui dan dirombak pelepasan On Food and Cooking. Dia telah dirubah isinya hampir sama sekali, membentang dengan dua-pertiga, dan berwenang lebih dari 100 garis baru. Seperti impulsif jelas dan menawan seperti biasa, baru On Food and Cooking memberikan bit pendidikan tak terhitung pengetahuan ke dalam makanan, perencanaan, dan menyenangkan nya.

Pada Makanan dan Memasak dipelopori interpretasi ilmu rezeki khusus ke dalam ilmu pengetahuan dapur masak-menampung dan membantu memahami perkembangan kuliner inovatif yang dikenal sebagai "Gastronomi atom." Meskipun buku yang berbeda kini telah disusun tentang ilmu pengetahuan dapur, On Food and Cooking tetap tak tertandingi dalam kebenaran, kejelasan, dan kualitas hati-hati klarifikasi nya, dan rute yang menawan di mana ia mencampur ilmu pengetahuan dengan kemajuan otentik nourishments dan strategi memasak.
Pada Makanan dan Memasak merupakan ringkasan penting dan menakjubkan data penting tentang bahan-bahan perhiasan, strategi memasak, dan kegembiraan mengkonsumsi. Ini akan pesona dan bunga setiap individu yang pernah dimasak, dihargai, atau memikirkan tentang makanan.
Dipertimbangkan kembali dan didesain ulang versi perayaan dua puluh fantastis On Food and Cooking, keanehan sembilan puluh persen materi baru, yang membahas mekanisme kuliner, teka-teki, dan pola dua puluh tahun sebelumnya. Bebas dibumbui dengan cerita-cerita yang direkam dan artistik, sangat tak terbantahkan ini luar biasa karya tulis gastronomi memeriksa semua klasifikasi makanan yang nyata dan telah gotten dijamin sebagai karya yang mengkonsolidasikan legenda kuliner dan klarifikasi logis dalam satu buku definitif. Gambar garis dan foto.



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