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Acknowledgments | ix | |
Introduction: Cooking and Science, 1984 and 2004 | 1 | |
Chapter 1 | Milk and Dairy Products | 7 |
Chapter 2 | Eggs | 68 |
Chapter 3 | Meat | 118 |
Chapter 4 | Fish and Shellfish | 179 |
Chapter 5 | Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices | 243 |
Chapter 6 | A Survey of Common Vegetables | 300 |
Chapter 7 | A Survey of Common Fruits | 350 |
Chapter 8 | Flavorings from Plants: Herbs and Spices, Tea and Coffee | 385 |
Chapter 9 | Seeds: Grains, Legumes, and Nuts | 451 |
Chapter 10 | Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta | 515 |
Chapter 11 | Sauces | 580 |
Chapter 12 | Sugars, Chocolate, and Confectionery | 645 |
Chapter 13 | Wine, Beer, and Distilled Spirits | 713 |
Chapter 14 | Cooking Methods and Utensil Materials | 777 |
Chapter 15 | The Four Basic Food Molecules | 792 |
Appendix | A Chemistry Primer | 811 |
Selected References | 819 | |
Index | 835 |
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Add On Food and Cooking : The Science and Lore of the Kitchen, Winner of the 2011 James Beard Foundation Award for Cookbook Hall of Fame Winner of the 2005 James Beard Foundation Award for Reference Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as a minor, On Food and Cooking : The Science and Lore of the Kitchen to the inventory that you are selling on WonderClubX
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Add On Food and Cooking : The Science and Lore of the Kitchen, Winner of the 2011 James Beard Foundation Award for Cookbook Hall of Fame Winner of the 2005 James Beard Foundation Award for Reference Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as a minor, On Food and Cooking : The Science and Lore of the Kitchen to your collection on WonderClub |