About food and culinary arts. The science of the variety of products and the combination of flavors.
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The book "On Food and Cooking" became a pioneer in bridging the scientific and culinary aspects of food and cooking processes, and helped give rise to the culinary movement known as "molecular gastronomy." While other books have been written on culinary topics, Harold McGee's book remains unparalleled in terms of accuracy, clarity, and thoroughness of explanations, as well as the intriguing way in which science is combined with the historical evolution of food products and cooking methods.
Among the main topics covered in the new edition, you will find:
- Traditional and modern methods of food production and their impact on quality.
- A wide variety of methods used by people in different places and times to prepare the same ingredients.
- Tips on selecting the best ingredients and successfully preparing them.
- The health benefits of various foods and the risks they may pose.
"On Food and Cooking" is a priceless and monumental collection of essential information on ingredients, cooking methods, and the pleasures of food. It will delight and enchant anyone who has ever cooked, tasted, or been interested in food.
2nd edition, revised and expanded.
Author:
Author:Harold McGee
Cover:
Cover:hardcover
Category:
- Category:Cookbooks, Food & Wine
- Category:Science & Math
Publication language:
Publication Language:Russian
Paper:
Paper:offset
Dimensions:
Dimensions:24.1x16.7x4.3 cm
Series:
Series:Legendary culinary books
Age restrictions:
Age restrictions:16+
Product type:
Product type:lacing, partial lacquering, embossing, embossing with gold
ISBN:
ISBN:978-5-699-98150-2
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