On Food and Cooking: The Science and Lore of the KitchenScribner, 1984 - 684 páginas "On Food and Cooking" is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce bearnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as why you can whip cream but not milk; what makes white meat white; whether searing really seals in flavor; how to tell stale eggs from fresh; why "fruits" ripen and "vegetables" don't; how to save a sauce; what hops do; and what happens when you knead dough. A chapter on nutrition reveals that Americans have been obsessed with their diet since the 1800s and exposes the fallacies behind food fads past and present. There's a section on additives -- a not-so-new addition to food -- and taste and smell, our two pleasure-giving versions of the oldest sense on earth. With more than 200 illustrations, including extraordinary photographs of food taken through the electron microscope, this book will delight and fascinate anyone who has ever cooked, savored, or wondered about food. |
Contenido
Milk and Dairy Products | 3 |
Eggs | 54 |
Meat | 82 |
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19th century alcohol American amino acids amount amylopectin amylose animals atoms bacteria baking beans beer boiling bonds bottle bread brown butter cakes called candy carbohydrates carbon dioxide cause century cereal cheese chemical chocolate coagulate color common compounds concentrated contain cooking cool corn crystals culinary developed diet digestive dough droplets effect emulsifiers emulsion endosperm energy enzymes especially fatty acids fermentation fibers flavor flour foam fruit gelatin glucose gluten grain grapes heat honey human hydrogen hydrogen bonds ice cream ingredients intestine juice layer legumes less liquid lower malt meat microbes milk mixture molecules muscle native nutritional oven oxidation oxygen pectin pigment plant potato produce proteins relatively result ripening roast salt sauce seeds solid spices starch starch granules structure substances sucrose sugar surface sweet syrup taste temperature texture tissue vegetables vitamin water molecules wheat wine yeast yolk