On food and cooking : the science and lore of the kitchen / Harold McGee.

Format:

Book

Author/Creator:

McGee, Harold

Contributor:

Esther B. Aresty Collection of Rare Books on the Culinary Arts (University of Pennsylvania)

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Food.

Penn Provenance:

Aresty, Esther B. (donor) (inscription, Oct. 11, 1990)

Feinberg, Wendy (autograph, Oct. 11, 1990)

Feinberg, Don (inscription)

Malgieri, Nick (donor) (Malgieri Collection copy)

Blank, Fritz (bookplate) (donor) (inscription)

McGee, Harold (autograph)

Physical Description:

xvii pages, 1 unnumbered page, 684 pages, 2 unnumbered pages : illustrations ; 24 cm

Place of Publication:

New York : Charles Scribner's Sons,, 1984.

Summary:

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.

Contents:

Part 1: Foods. Milk and Dairy Products; Eggs; Meat; Fruits and Vegetables, Herbs and Spices; Grains, Legumes, and Nuts; Bread, Doughs, and Batters; Sauces; Sugars, Chocolate, and Confectionery; Wine, Beer, and Distilled Liquors; Food Additives

Part 2: Food and the Body. Nutrition: American Fads, Intricate Facts; Digestion and Sensation

Part 3: The Principles of Cooking: A summary. The Four Basic Food Molecules; Cooking Methods and Utensil Materials; A Chemistry Primer: Atoms, Molecules, Energy.

Notes:

"Line drawings by Ann B. McGee."

Includes bibliographical references (pages 638-652) and index.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

Malgieri Collection copy has marginal marks.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank laid in.

Kislak copy has dust jacket retained.

Kislak copy inscribed "To Fritz Blank, a true front of culinary science & lore, and one of my imagined ideal readers as I try to remake this book! In Maillant Veritas, Hal McGee. Deux Cheminées, 2/14/98".

Kislak copy has 2 articles "Serving up science for everyday cooks and gourmets alike" by David M. Schwartz and photocopy of "The way to roast chicken" by Harold McGee laid in.

Kislak copy has post-it "Contained photos. Removed to Chef Fritz Ephemera Collection Box 3".

ISBN:

0684181320

OCLC:

10711863