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Über Essen und Kochen: Die Wissenschaft und Überlieferung der Küche
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- Artikelzustand
- ISBN
- 9780684800011
Über dieses Produkt
Product Identifiers
Publisher
Scribner
ISBN-10
0684800012
ISBN-13
9780684800011
eBay Product ID (ePID)
30788383
Product Key Features
Book Title
On Food and Cooking : on Food and Cooking
Number of Pages
896 Pages
Language
English
Topic
Reference, Regional & Ethnic / American / General, General
Publication Year
2004
Features
Revised
Illustrator
Yes
Genre
Cooking, Science
Format
Hardcover
Dimensions
Item Height
2 in
Item Weight
46.5 Oz
Item Length
9.2 in
Item Width
6.6 in
Additional Product Features
Intended Audience
Trade
LCCN
2004-058999
Reviews
"Nothing could be more welcome than a revised and expanded verison of Harold McGee'sOn Food and Cooking. This big, immensely important work, with its breathtaking scope, is the basic resource for anyone who wants to understand the way we grow our food, harvest it, store it, cook it, consume, smell, taste, and even digest it. McGee's sceintific writing is intelligent, lucid, and always to the point -- helping both professionals and serious home cooks understand what happens when they work with food, enabling them to be more enlightened shoppers, cooks, and even eaters. The first edition ofOn Food and Cookinghas been the best selling book in the history of our bookstore. A newer and largerOn Food and Cookingis a gift to all who want to know how food works."- Nach Waxman, Owner, Kitchen Arts & Letters, Daniel Boulud, chef-owner of Daniel and Café BouludI don't think that Harold McGee missed a single detail in this absolutely fascinating anthology of the hows, whys, and wherefores of cooking. This book is a treasure trove of useful facts and unusual information and a must for every cook who possesses an inquiring mind., "McGee's immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy. I constantly refer to On Food and Cooking and I am thrilled there's more yet to learn from the master of food and science. This book covers topics I have never ever heard of in a comprehensive end all way." - Mario Batali, chef-owner of Babbo and Otto, Mario Batali, chef-owner of Babbo and OttoMcGee's immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy. I constantly refer to On Food and Cooking and I am thrilled there's more yet to learn from the master of food and science. This book covers topics I have never ever heard of in a comprehensive end all way., "A must-have resource for any student of the stove, On Food and Cooking synthesizes details from a wide variety of scientific disciplines and gastronomic traditions, sparking the reader's culinary imagination with every turn of the page. Harold McGee possesses that most rare combination: a scientist's skill and a cook's heart." -Rick Bayless, author of Rick Bayless's Mexican Kitchen and Mexico One Plate at a Time, "A must-have resource for any student of the stove,On Food and Cookingsynthesizes details from a wide variety of scientific disciplines and gastronomic traditions, sparking the reader's culinary imagination with every turn of the page. Harold McGee possesses that most rare combination: a scientist's skill and a cook's heart."-Rick Bayless, author ofRick Bayless's Mexican KitchenandMexico One Plate at a Time, Susan Feniger and Mary Sue Milliken, chefs-owners Border Grills and Ciudad RestaurantWe've been referring to Harold McGee's treasure,On Food and Cooking,since we were prep cooks decades ago and it's recommended reading for anyone who comes to work in our kitchens. We're thrilled to have this update packed with even more 'aha' moments., "I have used Harold McGee's On Food and Cooking for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf." - Jacques Ppin, author of Jacques and Julia Cooking at Home and The Apprentice: My Life in the Kitchen, " On Food and Cooking is the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home."- Cheryl Mendelson, author of Home Comforts: The Art and Science of Keeping House, "Harold McGee's book is simply a monumental journey merging food and science...and a marvelous read."- Paula Wolfert, author of Mediterranean Cooking, "Harold McGee changed our lives with his original On Food and Cooking . While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible. On Food and Cooking is unique, engrossing reading and a major contribution to great culinary literature." -Shirley O. Corriher, author of CookWise, Shirley O. Corriherauthor ofCookWiseHarold McGee changed our lives with his originalOn Food and Cooking.While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible.On Food and Cookingis unique, engrossing reading and a major contribution to great culinary literature., "I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork,On Food and Cooking...Simply put, it is the Rosetta stone of the culinary world...McGee flipped on the science switch, and suddenly there was light. Whereas Julia Child taught "how," McGee explains 'why.'"- Alton Brown,Time, "McGee's immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy. I constantly refer toOn Food and Cookingand I am thrilled there's more yet to learn from the master of food and science. This book covers topics I have never ever heard of in a comprehensive end all way."- Mario Batali, chef-owner of Babbo and Otto, "Harold McGee's book is simply a monumental journey merging food and science...and a marvelous read."- Paula Wolfert, author ofMediterranean Cooking, "Having the pleasure of working with Harold McGee at The French Laundry kitchen was a dream come true.On Food and Cookingcontinues to be the most accurate source of information for generations of chefs. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry. His books are the most worn and dog-eared of my entire collection."-Thomas Keller, chef-owner of The French Laundry and Per Se, "I have used Harold McGee's On Food and Cooking for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf."- Jacques Pépin, author of Jacques and Julia Cooking at Home and The Apprentice: My Life in the Kitchen, "Harold McGee changed our lives with his originalOn Food and Cooking. While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible.On Food and Cookingis unique, engrossing reading and a major contribution to great culinary literature."-Shirley O. Corriher, author ofCookWise, Cheryl Mendelson, author ofHome Comforts: The Art and Science of Keeping HouseOn Food and Cookingis the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home., Ethan Beckerauthor ofJoy of CookingA truly engaging blend of the science and history of food, with thousands of tips for culinary success., "McGee's immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy. I constantly refer to On Food and Cooking and I am thrilled there's more yet to learn from the master of food and science. This book covers topics I have never ever heard of in a comprehensive end all way."- Mario Batali, chef-owner of Babbo and Otto, Rose Levy Beranbaum, author ofThe Pie and Pastry BibleIn his past two tomes Hal McGee's profound scientific knowledge, fueled by intensely focused curiosity, gave us the tools to create new recipes. In this masterful revision he has gone beyond the specifics of how ingredients work to the very nature of the ingredient itself, inspiring us to still greater culinary heights. McGee is indeed our philosopher king of cooking., "Nothing could be more welcome than a revised and expanded verison of Harold McGee's On Food and Cooking . This big, immensely important work, with its breathtaking scope, is the basic resource for anyone who wants to understand the way we grow our food, harvest it, store it, cook it, consume, smell, taste, and even digest it. McGee's sceintific writing is intelligent, lucid, and always to the point -- helping both professionals and serious home cooks understand what happens when they work with food, enabling them to be more enlightened shoppers, cooks, and even eaters. The first edition of On Food and Cooking has been the best selling book in the history of our bookstore. A newer and larger On Food and Cooking is a gift to all who want to know how food works." - Nach Waxman, Owner, Kitchen Arts & Letters, "On Food and Cookingis the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home."- Cheryl Mendelson, author ofHome Comforts: The Art and Science of Keeping House, "I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, On Food and Cooking. ..Simply put, it is the Rosetta stone of the culinary world...McGee flipped on the science switch, and suddenly there was light. Whereas Julia Child taught "how," McGee explains 'why.'"- Alton Brown, Time, "Having the pleasure of working with Harold McGee at The French Laundry kitchen was a dream come true. On Food and Cooking continues to be the most accurate source of information for generations of chefs. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry. His books are the most worn and dog-eared of my entire collection." -Thomas Keller, chef-owner of The French Laundry and Per Se, Jacques Pépin, author ofJacques and Julia Cooking at HomeandThe Apprentice: My Life in the KitchenI have used Harold McGee'sOn Food and Cookingfor the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf., Madeleine Kammanauthor ofThe Making of A CookWithout a doubt, the best existing documentation of the very important and oh so fascinating role played by science in our kitchens and in human nutrition., "Harold McGee changed our lives with his original On Food and Cooking . While we knew that many things in cooking worked or didn't work, McGee showed us why. This new edition is the most complete book on food that I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible. On Food and Cooking is unique, engrossing reading and a major contribution to great culinary literature."-Shirley O. Corriher, author of CookWise, "Having the pleasure of working with Harold McGee at The French Laundry kitchen was a dream come true. On Food and Cooking continues to be the most accurate source of information for generations of chefs. A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry. His books are the most worn and dog-eared of my entire collection."-Thomas Keller, chef-owner of The French Laundry and Per Se, "Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee'sOn Food and Cookingis the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward."-Charlie Trotter, chef-owner of Charlie Trotter's, "Harold McGee's book is simply a monumental journey merging food and science...and a marvelous read." - Paula Wolfert, author of Mediterranean Cooking, "A must-have resource for any student of the stove, On Food and Cooking synthesizes details from a wide variety of scientific disciplines and gastronomic traditions, sparking the reader's culinary imagination with every turn of the page. Harold McGee possesses that most rare combination: a scientist's skill and a cook's heart."-Rick Bayless, author of Rick Bayless's Mexican Kitchen and Mexico One Plate at a Time, "I know of no chef worth his salt who doesn't keep a copy of Harold McGee's masterwork, On Food and Cooking. ..Simply put, it is the Rosetta stone of the culinary world...McGee flipped on the science switch, and suddenly there was light. Whereas Julia Child taught "how," McGee explains 'why.'" - Alton Brown, Time, "Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee's On Food and Cooking is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward." -Charlie Trotter, chef-owner of Charlie Trotter's, " On Food and Cooking is the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen...Everyone who eats can use this book. It belongs in every home." - Cheryl Mendelson, author of Home Comforts: The Art and Science of Keeping House, "I have used Harold McGee's On Food and Cooking for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf." - Jacques Pépin, author of Jacques and Julia Cooking at Home and The Apprentice: My Life in the Kitchen, "I have used Harold McGee'sOn Food and Cookingfor the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf."- Jacques Pépin, author ofJacques and Julia Cooking at HomeandThe Apprentice: My Life in the Kitchen, Bobby Flay, chef-co-owner of Mesa Grill and Bolo and author ofBobby Flay's Boy Gets GrillHarold McGee has once again done the work and research for us all. Any culinary question is now easily answered inOn Food and Cooking.It's virtually the 'tell me why' for adults in the kitchen., "Nothing could be more welcome than a revised and expanded verison of Harold McGee's On Food and Cooking . This big, immensely important work, with its breathtaking scope, is the basic resource for anyone who wants to understand the way we grow our food, harvest it, store it, cook it, consume, smell, taste, and even digest it. McGee's sceintific writing is intelligent, lucid, and always to the point -- helping both professionals and serious home cooks understand what happens when they work with food, enabling them to be more enlightened shoppers, cooks, and even eaters. The first edition of On Food and Cooking has been the best selling book in the history of our bookstore. A newer and larger On Food and Cooking is a gift to all who want to know how food works."- Nach Waxman, Owner, Kitchen Arts & Letters, "Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! Harold McGee's On Food and Cooking is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward."-Charlie Trotter, chef-owner of Charlie Trotter's
Dewey Edition
20
Dewey Decimal
641.5
Table Of Content
Contents Acknowledgments Introduction: Cooking and Science, 1984 and 2004 Chapter 1 Milk and Dairy Products Chapter 2 Eggs Chapter 3 Meat Chapter 4 Fish and Shellfish Chapter 5 Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices Chapter 6 A Survey of Common Vegetables Chapter 7 A Survey of Common Fruits Chapter 8 Flavorings from Plants: Herbs and Spices, Tea and Coffee Chapter 9 Seeds: Grains, Legumes, and Nuts Chapter 10 Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta Chapter 11 Sauces Chapter 12 Sugars, Chocolate, and Confectionery Chapter 13 Wine, Beer, and Distilled Spirits Chapter 14 Cooking Methods and Utensil Materials Chapter 15 The Four Basic Food Molecules Appendix: A Chemistry Primer Selected References Index
Edition Description
Revised edition
Synopsis
An award-winning 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., Harold McGee'sOn Food and Cookingis a kitchen classic. Hailed byTimemagazine as "a minor masterpiece" when it first appeared in 1984,On Food and Cookingis 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 ofOn 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 newOn Food and Cookingprovides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cookingpioneered 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 Cookingremains 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 Cookingis 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., An award-winning 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., 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.
LC Classification Number
TX651.M27 2004
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