OnFoodandCooking - (EPUB全文下载)

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SCRIBNER1230 Avenue of the AmericasNew York, NY 10020
Copyright © 1984, 2004 by Harold McGeeIllustrations copyright © 2004 by Patricia DorfmanIllustrations copyright © 2004 by Justin GreeneLine drawings by Ann B. McGee
All rights reserved, including the right of reproduction in wholeor in part in any form.
SCRIBNER and design are trademarks of Macmillan Library Reference USA, Inc.,used under license by Simon & Schuster, the publisher of this work.
Library of Congress Control Number: 2004058999
ISBN: 1-4165-5637-0
constitutes a continuation of the copyright page.
Visit us on the World Wide Web:http://www.SimonSays.com
To Soyoung and to my family
Contents
Acknowledgments
Introduction: Cooking and Science, 1984 and 2004
Chapter 1
Milk and Dairy Products
Chapter 2
Eggs
Chapter 3
Meat
Chapter 4
Fish and Shellfish
Chapter 5
Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices
Chapter 6
A Survey of Common Vegetables
Chapter 7
A Survey of Common Fruits
Chapter 8
Flavorings from Plants: Herbs and Spices, Tea and Coffee
Chapter 9
Seeds: Grains, Legumes, and Nuts
Chapter 10
Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta
Chapter 11
Sauces
Chapter 12
Sugars, Chocolate, and Confectionery
Chapter 13
Wine, Beer, and Distilled Spirits
Chapter 14
Cooking Methods and Utensil Materials
Chapter 15
The Four Basic Food Molecules
Appendix: A Chemistry Primer
Selected References
Permissions
Acknowledgments
Along with many food writers today, I feel a great debt of gratitude to Alan Davidson for the way he brought new substance, scope, and playfulness to our subject. On top of that, it was Alan who informed me that I would have to revise On Food and Cooking — before I’d even held the first copy in my hands! At our first meeting in 1984, over lunch, he asked me what the book had to say about fish. I told him that I mentioned fish in passing as one form of animal muscle and thus of meat. And so this great fish enthusiast and renowned authority on the creatures of several seas gently suggested that, in view of the fact that fish are diverse creatures and their flesh very unlike meat, they really deserve special and extended attention. Well, yes, they really do. There are many reasons for wishing that this revision hadn’t taken as long as it did, and one of the biggest is the fact that I can’t show Alan the new chapter on fish. I’ll always be grateful to Alan and to Jane for their encouragement and advice, and for the years of friendship which began with th ............

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