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6+ teosta 4,687 jäsentä 52 arvostelua 11 Favorited

Tietoja tekijästä

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California. (Publisher Provided)

Tekijän teokset

Associated Works

Under Pressure: Cooking Sous Vide (2008) — Johdanto — 228 kappaletta
The Best American Food Writing 2018 (2018) — Avustaja — 87 kappaletta
Lucky Peach : Issue 3 : Cooks & Chefs (2012) — Avustaja — 42 kappaletta
Lucky Peach : Issue 4 : American Food (2012) — Avustaja — 36 kappaletta
Lucky Peach : Issue 5 : Chinatown (2012) — Avustaja — 34 kappaletta

Merkitty avainsanalla




A delightfully thorough reference book, with detailed descriptions of history, food storage effects, preservation, and the effect of various cooking methods on the foods.

1. Milk and diary
2. Eggs
3. Meat
4. Fish and shellfish
5. Edible plants…
6. A survey of common vegetables
7. A survey of common fruits
8. Flavorings from plants …
9. Seeds, grains, legumes, and nuts
10. Sauces
11. Cereal doughs and batters …
12. Sugars, chocolate and confectionary
13. Wine, beer, and distilled spirits
14. Cooking methods and utensil materials
15. The four basic food molecules
Appendix: A chemistry primer

I’ve enjoyed learning as I’ve read in this book. But it is really more of a reference book than a to-read book, so at 51% read I’m going to mark it off as read so I don’t keep feeling guilty for still having it in my currently-reading queue.
… (lisätietoja)
Merkitty asiattomaksi
bread2u | 42 muuta kirja-arvostelua | May 15, 2024 |
Looked like an interesting book considering my strong sense of smell. Lots of information. Much technical including chemical compounds. Did not realize the number of different smell categories and types.
Merkitty asiattomaksi
usma83 | 1 muu arvostelu | Apr 28, 2023 |
I can't believe I read the whole thing! This is a reference book, not really meant to be read cover to cover. A lot of great information about how cooking works, but not much fun to read, honestly.
Merkitty asiattomaksi
steve02476 | 4 muuta kirja-arvostelua | Jan 3, 2023 |
This is a MUST-OWN book for everyone and anyone who cooks. I read all of it just by having it on my nightstand. Absolutely great and indispensable.
Merkitty asiattomaksi
womanwoanswers | 42 muuta kirja-arvostelua | Dec 23, 2022 |



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