On food and cooking : the science and lore of the kitchen / Harold McGee, Illustracions by Patricia Dorfman, Justin Greene, Ann McGee
Tipo de material:
TextoIdioma: Inglés Detalles de publicación: New York : Scribner, c2004Edición: 1a ed. revDescripción: x, 884 p. : il. ; 25 cmISBN: - 9780684800011
- 0684800012
- TX 545 M1452
| Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | |
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Libros para consulta en sala
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX 545 M1452 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomia | 012750 |
Navegando Biblioteca Antonio Enriquez Savignac estanterías, Colección: COLECCIÓN RESERVA Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
| TX 545 F335 A187 2010 Fennema química de los alimentos / | TX545 F6861 1996 Food chemistry / | TX 545 L6792 Léxico científico gastronómico : las claves para entender la cocina de hoy / | TX 545 M1452 On food and cooking : the science and lore of the kitchen / | TX 545 P47 2003 La química en el arte de cocinar : química descriptiva culinaria / | TX 545 P473 2003 La química en el arte de cocinar : química descriptiva culinaria : cuaderno de trabajo / | TX546 T4481 2006 Molecular gastronomy : exploring the science of flavor / |
Incluye: referencias bibliograficas p. (819-833) e índices
Acknowledgments -- Introduction: Cooking and Science, 1984 and 2004 -- c. 1. Milk and Dairy Products -- c.2. Eggs -- c.3. Meat -- c.4. Fish and Shellfish -- c.5. Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices -- c.6. A Survey of Common Vegetables -- c.7. A Survey of Common Fruits -- c.8. Flavorings from Plants: Herbs and Spices, Tea and Coffee -- c.9. Seeds: Grains, Legumes, and Nuts -- c.10. Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta -- c.11. Sauces -- c.12. Sugars, Chocolate, and Confectionery -- c.13. Wine, Beer, and Distilled Spirits -- c.14. Cooking Methods and Utensil Materials -- c.15. The Four Basic Food Molecules -- Appendix: A Chemistry Primer -- Selected References
"On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques."--P. Web DLC
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