Author: Harold McGee
Year: 1990
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Genres/categories:
Food, Cookbooks, Non Fiction, Science
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ISBNs:
9780020098010
0020098014 |
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From the author's site:
In this book, a sequel to my book On Food & Cooking, I brought the scientific method into my home kitchen to take a closer look at a number of common foods and cooking methods. The first group of experimental chapters answers such questions as: Why do lettuces, avocados, and basil leaves turn brown, and how can you retain the green in salads, guacamole, and pesto? How do you keep tender meats from becoming tough by the end of the braise? Is it preferable to clean mushrooms with a moist cloth instead of rinsing them? Does hot ice cream mix freeze faster than cold? How do you take the wind out of Jerusalem artichokes? What's the secret to beurre blanc? How can you control the texture of fruit ices and granitas?
In a second group of chapters, I mused on the fact that although many of us are eating better and more variously than ever before, we're also more anxious that our eating habits will do us in. Taking heart disease, cancer, and Alzheimer's in turn, I took a look at the facts as they were then known about the relationship between diet and health. And in the concluding chapters on the enduring appeal of cooked foods, I tried to show how a scientific perspective can enrich our experiences of cooking, eating, and living.
This book is part of the "The Science and Lore of the Kitchen" series. Here are some other books from this series:
 | "On Food And Cooking"
First published in 1984
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