On food and cooking: the science and lore of the kitchen PDF
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Harold McGee's On Food and Cooking is a kitchen classic. 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.;Intro; Dedication; 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
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