登入選單
返回Google圖書搜尋
McGee on Food & Cooking
Harold McGee
其他書名
An Encyclopedia of Kitchen Science, History and Culture
出版Hodder & Stoughton, 2004
ISBN03408314999780340831496
URLhttp://books.google.com.hk/books?id=t4Z9QgAACAAJ&hl=&source=gbs_api
註釋McGee On Food And Cooking is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGee On Food And Cooking renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.