The curious cook : more kitchen science and lore
著者
書誌事項
The curious cook : more kitchen science and lore
Macmillan, c1990
大学図書館所蔵 全2件
注記
Originally published: San Francisco : North Point Press, 1990
Includes bibliographical references (p. [317]-329) and index
内容説明・目次
内容説明
When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."
目次
- Acknowledgments.
- Introduction.
- PART ONE: Playing with Food: Experiments.
- 1. The Searing Truth: Cooking always squeezes out meat juices.
- 2. Oil Drops Keep Falling on My Toque: The fate of spatter from the frying pan.
- 3. Simmering Down: Cooking tender meats well below the boil.
- 4. The Green and the Brown: How to keep the green color of salads and sauces.
- 5. Taking the Wind Out of the Sunroot: Making the Jerusalem artichoke more digestible.
- 6. Beurre Blanc: Butter's Undoing: A sauce made by transforming butter back into cream.
- 7. Simplifying Hollandaise and Bearnaise: Properly understood, these sauces almost make themselves.
- 8. Mayonnaise: Doing More with Lecithin: Mayonnaise can be made with little or no egg yolk.
- 9. Persimmons Unpuckered: Updating ancient Chinese methods of artificial ripening.
- 10. Fruit Ices, Cold and Calculated: Three dozen fruits, five styles.
- 11. The Pleasures of Merely Measuring: Prowling the kitchen with thermometer and stopwatch.
- PART TWO: Making the Good Life Better.
- 12. Fat and the Heart: Coping with quirky biology.
- 13. Food and Cancer: Learning how to improve our odds.
- 14. Minding the Pots and Pans: The Case of Aluminum: No metal surface is inert.
- PART THREE: Reflections.
- 15. The Physiologist of Taste: Science in Brillat--Savarin's classic.
- 16. The Saga of Osmazome: The early chemistry of gastronomical pleasure.
- 17. From Raw to Cooked: The Transformation of Flavor: Why does the human animal like cooked foods?
- Appendix.
- Bibliography.
- Index.
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