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PDF Name: On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
Book’s Language: English
Published Year: 1984
Pages: 3160
File Size: 7.38 MB
Downloads Type: Free PDF Download Books
PDF File Name: On-Food-and-Cooking-The-Science-and-Lore-of-the-Kitchen-PDFRat-.pdf
Read PDF Online: Read On Food and Cooking: The Science and Lore of the Kitchen Book PDF Online
Category of the Book: Health & Fitness
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Summary of On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

Harold McGee wrote “On Food and Cooking: The Science and Lore of the Kitchen” about food chemistry and cooking science. Document highlights:

The book discusses the evolution of cuisines and culinary methods.
It examines cooking science, including chemical reactions and how heat impacts food texture and flavor.
The book also discusses how proteins, carbs, and lipids react with one another and other ingredients.
McGee discusses how roasting, frying, and boiling alter food flavor and texture.
The book discusses how herbs, spices, sugars, and acids interact.
McGee discusses food safety, the risks of eating raw or undercooked food, and correct storage and handling.
The book ends with a section on the future of cooking and food science, covering technology and culinary advancements.

“On Food and Cooking: The Science and Lore of the Kitchen” covers food chemistry and cooking science in depth. Chefs, foodies, and everyone interested in food science should use it.

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