On Food and Cooking

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SCRIBNER 1230 Avenue of the Americas New York, NY Copyright © 1984, 2004 by Harold McGee Illustrations cop ...

ISBN: 1-4165-5637- constitutes a continuation of the copyright page. Visit us on the World Wide Web: http://www ...

To Soyoung and to my family ...

Contents Acknowledgments Introduction: Cooking and Science, and Chapter 1 Milk and Dairy Products Chapter 2 Eggs Chapt ...

Chapter 10 Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta Chapter 11 Sauces Chapter 12 Sugars, Chocolate, and Con ...

Acknowledgments Along with many food writers today, I feel a great debt of gratitude to Alan Davids ...

There are many reasons for wishing that this revision hadn’t taken as long as it did, and one of the ...

Coming closer to home and the present, I thank my family for the affection and patient optimism that have ...

nudging without noodging. I owe thanks to many people at Scribner and Simon & Schuster. Maria Guarnaschelli ...

I thank Patricia Dorfman and Justin Greene for preparing the illustrations with patience, skill, and speed, and ...

Heston Blumenthal, and especially to Thomas Keller and his colleagues at The French Laundry, including Eric Ziebol ...

the chance to see the science of pleasure advanced and immediately applied; and Kurt and Adrienne Alder, Peter Ba ...

traditional forms of food production, for reading many parts of the manuscript and helping me clarify both thou ...

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The everyday alchemy of creating food for the body and the mind. This 17th century woodcut compares the ...

Introduction Cooking and Science, 1984 and This is the revised and expanded second edition of a b ...