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On Food and Cooking

On Food and Cooking
The Science and lore of the Kitchen

by Harold McGee

  • Publisher : Scribner
  • Release : 2004-11-23
  • Pages : 896
  • ISBN : 9780684800011
  • Language : En, Es, Fr & De
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A kitchen classic for nearly 35 years. 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. For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the 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.

Authenticity in the Kitchen

Authenticity in the Kitchen
Proceedings of the Oxford Symposium on Food and Cookery 2005

by Richard Hosking

  • Publisher : Oxford Symposium
  • Release : 2006
  • Pages : 453
  • ISBN : 1903018471
  • Language : En, Es, Fr & De
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The Oxford Symposium on Food on Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic. Forty seven papers are contributed by authors from Britain and abroad including the food writers Caroline Conran, Fuchsia Dunlop, William Rubel and Colleen Taylor Sen; food historians and academics including Ursula Heinzelmann, Sharon Hudgins, Bruce Kraig, Valery Mars, Charles Perry and Susan Weingarten. The subjects range extremely widely from the food of medieval English and Spanish jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.

The Cooking Pot

The Cooking Pot
Proceedings, Oxford Symposium on Food & Cookery, 1988

by Tom Jaine

  • Publisher : Oxford Symposium
  • Release : 1989-01
  • Pages : 184
  • ISBN : 0907325424
  • Language : En, Es, Fr & De
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The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.

On Food and Cooking

On Food and Cooking
The Science and Lore of the Kitchen

by Harold McGee

  • Publisher : Simon and Schuster
  • Release : 2007-03-20
  • Pages : 896
  • ISBN : 9781416556374
  • Language : En, Es, Fr & De
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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.

Oxford Symposium on Food and Cookery 1991

Oxford Symposium on Food and Cookery 1991
Public Eating : Proceedings

by Harlan Walker

  • Publisher : Oxford Symposium
  • Release : 1991
  • Pages : 320
  • ISBN : 0907325475
  • Language : En, Es, Fr & De
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Food and Power

Food and Power
Proceedings of the Oxford Symposium on Food and Cookery 2019

by Mark McWilliams

  • Publisher : Oxford Symposium on Food
  • Release : 2020-08
  • Pages : 380
  • ISBN : 9781909248700
  • Language : En, Es, Fr & De
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The 2019 symposium of food experts concentrated on throwing light on the powers we encounter as we search for sustenance.

Food and the Memory

Food and the Memory
Proceedings of the Oxford Symposium on Food and Cookery 2000

by Harlan Walker

  • Publisher : Oxford Symposium
  • Release : 2001
  • Pages : 318
  • ISBN : 1903018161
  • Language : En, Es, Fr & De
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This is the eighteenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.

Nose Dive

Nose Dive
A Field Guide to the World's Smells

by Harold McGee

  • Publisher : Appetite by Random House
  • Release : 2020-10-20
  • Pages : 544
  • ISBN : 0147529751
  • Language : En, Es, Fr & De
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The ultimate guide to the smells of the universe--the ambrosial to the pungent, and everything in between--from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking. From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.

Food & Markets: Proceedings of the Oxford Symposium on Food and Cookery 2014

Food & Markets: Proceedings of the Oxford Symposium on Food and Cookery 2014

by Mark McWilliams

  • Publisher : Prospect Books
  • Release : 2015-07-01
  • Pages : 408
  • ISBN : 1909248444
  • Language : En, Es, Fr & De
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Includes papers presented at the 2014 Oxford Symposium on Food and Cookery

Cooks and Other People

Cooks and Other People
A Book

by Harlan Walker

  • Publisher : Oxford Symposium
  • Release : 1996
  • Pages : 311
  • ISBN : 0907325726
  • Language : En, Es, Fr & De
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Food on the Move

Food on the Move
Proceedings of the Oxford Symposium on Food and Cookery, 1996

by Harlan Walker

  • Publisher : Oxford Symposium
  • Release : 1997
  • Pages : 336
  • ISBN : 0907325793
  • Language : En, Es, Fr & De
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The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.

Tastes Great!

Tastes Great!
Make Your Own Cookbook, on Food and Cooking (Empty Cookbook).

by Sophia Grace

  • Publisher : Unknown Publisher
  • Release : 2020-05-31
  • Pages : 126
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Universal Note Taking System (Recipe Book) Are you looking for a present for a person fascinated by cooking?A blank recipe diary, a stylish and functional cookbook for DIY, cooking enthusiasts and more. This empty recipe journal is a great way to pass on valuable family recipes. A great recipe book where you can write and record all your cooking secrets.Your own recipes are a perfect gift for a perfect housewife or a talented chef. Advantages of the cookbook: It allows you to collect the most tested recipes in one place Is conducive to cooking lessons for beginners Saves time It's always at hand (or at least it should be) It gives you the opportunity to develop a base of basic recipes It is the basis for modification In time, it becomes the "main command center" because you can place your signature dishes in it, as well as those that you cook for especially occasions, holidays or parties. Home cooking is often the best Such a gift is the highest expression of appreciation for the culinary skills of grandmother or grandfather. Inside there is a place for all recipes - starters, soups, main dishes and desserts. Each card was divided into clearly explained sections with a place to list the ingredients, describe the preparation method and provide any comments. This gift is unique because of the possibility of personalization.The whole family benefits from such a gift!Personalized recipe KITCHEN BOOK is a gift for grandparents under the Christmas tree, wedding anniversary, on their holiday or on their birthday.

Food and Morality

Food and Morality
Proceedings of the Oxford Symposium on Food and Cookery 2007

by Oxford Oxford Symposium,Susan R. Friedland

  • Publisher : Oxford Symposium
  • Release : 2008
  • Pages : 320
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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A wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie gras.

Food and Landscape: Proceedings of the 2017 Oxford Symposium on Food and Cookery

Food and Landscape: Proceedings of the 2017 Oxford Symposium on Food and Cookery
A Book

by Mark McWilliams

  • Publisher : Oxford Symposium
  • Release : 2018-07-01
  • Pages : 448
  • ISBN : 1909248622
  • Language : En, Es, Fr & De
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The proceedings of the 2017 Oxford Symposium on Food and Cookery includes 43 essays by international scholars. The topics included agro-ecology, food sovereignty and economic democracy in the agricultural landscape, argued by Colin Tudge, James Rebanks on family life as a hill-farmer in the Lake District, and many talks that illustrate Catalan historian Joseph Pla's axiom that 'Cuisine is the landscape in a saucepan'.

Keys to Good Cooking

Keys to Good Cooking
A Guide to Making the Best of Foods and Recipes

by Harold McGee

  • Publisher : Appetite by Random House
  • Release : 2013-02-19
  • Pages : 576
  • ISBN : 0449015998
  • Language : En, Es, Fr & De
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A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.

The Food and Cooking of Pakistan

The Food and Cooking of Pakistan
Traditional Dishes from the Home Kitchen

by Shezhad Husain

  • Publisher : Unknown Publisher
  • Release : 2016-05-31
  • Pages : 208
  • ISBN : 9780754832393
  • Language : En, Es, Fr & De
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Meaning 'Land of the Pure' in Urdu, Pakistan is proud of its culinary heritage and the regional dishes that are increasingly popular around the world. Traditionally based on ancient Mughlai recipes, modern Pakistani cooking embraces the ingredients and techniques of nearby countries, creating richer, more elaborate food that is often referred to in the West as being Lahori or Peshawari. Delectable biyanis - a must at every wedding banquet - biryanis, nehari, haleem, kebabs, gol gappay - these are just a few of the mouthwatering classics that are included in this collection of 85 recipes by the expert Shehzad Husain.

Recepies Notebook

Recepies Notebook
Make Your Own Cookbook. on Food and Cooking. Recipe Journal Simple (Recipe for Success Notebook).

by Universal Personal Organiser

  • Publisher : Unknown Publisher
  • Release : 2020-01-12
  • Pages : 128
  • ISBN : 9781659534016
  • Language : En, Es, Fr & De
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Universal Note Taking System (Recipe Book) A blank recipe diary, a stylish and functional cookbook for DIY, cooking enthusiasts and more.This empty recipe journal is a great way to pass valuable family recipes from grandmother to granddaughter. A great gift idea for the future bride in the shower or housewarming.Just a great recipe book where you can write and record all your cooking secrets. Specifications: Cover Finish: Glossy Dimensions: 8,5" x 11" (21.59 x 27.94 cm) Interior: Recipe Book Pages: 126 Check the other offer of this type by clicking the author's page.

International Dictionary of Food and Cooking

International Dictionary of Food and Cooking
A Book

by Charles Gordon Sinclair

  • Publisher : Taylor & Francis
  • Release : 1998
  • Pages : 594
  • ISBN : 9781579580575
  • Language : En, Es, Fr & De
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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.

Secrets of Scandinavian Cooking . . . Scandilicious

Secrets of Scandinavian Cooking . . . Scandilicious
A Book

by Signe Johansen

  • Publisher : Hachette UK
  • Release : 2011-11-24
  • Pages : 224
  • ISBN : 1444734652
  • Language : En, Es, Fr & De
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We've long looked south for our food inspiration - but what about our neighbours to the north? We share a climate, a history (those Vikings got everywhere) and a love of cool, from sleek Nordic design to clear frosty November mornings. We also share our love of the outdoors - bracing autumn days, bright spring mornings, lazy summers by the water and long winter walks - and the pleasure of sharing good food with friends around the kitchen table. Discover the secrets of Scandinavian cooking - from delicious healthy breakfasts and leisurely brunches to tasty suppers and plenty of stress-free crowd-pleaser puddings. Learn the knack of putting together the perfect smorrebrod for a speedy Scandi lunch, and discover some very more-ish cakes and biscuits to accompany your afternoon cuppa.From cinnamon chestnut bread, cardamom cream buns and home-made gravadlax to soups, salads, smoothies and much more, Signe Johansen, a young cook steeped in the traditions of Scandinavia and trained by the best British chefs, shows us that it's not all herrings and meatballs... although you will find them in here too. Fresh, light, surprisingly indulgent, this is food to lift your spirits - it's quite simply Scandilicious!

You and I Eat the Same

You and I Eat the Same
On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1)

by Chris Ying,René Redzepi,MAD

  • Publisher : Artisan Books
  • Release : 2018-10-02
  • Pages : 216
  • ISBN : 1579658407
  • Language : En, Es, Fr & De
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Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.