The curious cook : more kitchen science and lore / Harold McGee.

Format:

Book

Author/Creator:

McGee, Harold

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Food.

Genre:

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

x, 339, [3] pages : illustrations, portraits ; 24 cm

Edition:

First Collier Books Edition

Place of Publication:

New York : Collier Books, Macmillan Publishing Company, 1992.

Contents:

Part 1. Playing with Food: Experiments

1. Searing Truth

2. Oil Drops Keep Falling on My Toque

3. Simmering Down

4. Green and the Brown

5. Taking the Wind Out of the Sunroot

6. Beurre Blanc: Butter's Undoing

7. Simplifying Hollandaise and Bearnaise

8. Mayonnaise: Doing More with Lecithin

9. Persimmons Unpuckered

10. Fruit Ices, Cold and Calculated

11. Pleasures of Merely Measuring

Part 2. Making the Good Life Better

12. Fat and the Heart

13. Food and Cancer

14. Minding the Pots and Pans: The Case of Aluminum

Part 3. Reflections

15. Physiologist of Taste

16. Saga of Osmazome

17. From Raw to Cooked: The Transformation of Flavor.

Notes:

Originally published: San Francisco : North Point Press, 1990.

Illustrations by Laurie Anderson.

Includes bibliographical references (pages 317-329) and index.

Local Notes:

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.

Other Format:

Online version: McGee, Harold. Curious cook.

ISBN:

0020098014 (paper) :

9780020098010

OCLC:

24468522

Online:

Publisher description