Audio Book On Food and Cooking: The Science and Lore of the Kitchen with Free PDF EDITION Download Now!

Special Edition On Food and Cooking: The Science and Lore of the Kitchen with FREE EASY Reading Download Now!

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Special Edition On Food and Cooking: The Science and Lore of the Kitchen with FREE EASY Reading Download Now!

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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.

At this time of writing, The Mobi On Food and Cooking: The Science and Lore of the Kitchen has garnered 10 customer reviews with rating of 5 out of 5 stars. Not a bad score at all as if you round it off, it’s actually a perfect TEN already. From the looks of that rating, we can say the Mobi is Good TO READ!

Special Edition On Food and Cooking: The Science and Lore of the Kitchen with FREE EASY Reading!

So this was my first book by this author. I purchased it because I saw a bunch of people raving about him. I am not a professional chef myself, I just really love chemistry and ended up doing a career path change and wanted to find a way to keep working with chem in my life on the side. I was hoping for more of a chem heavy content, but I found myself frequently getting bored as there are long sections about the history of whatever he is talking about. That's neat and all, but I don't see how that helps me in the kitchen. Overall, I pick up the book and put it down quickly. I want to try and finish it, but. It's not proving easy to get through.I think this will be easier for those whose least favorite subject is something other than history!

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